Chicken with Tarragon and White Wine with fresh Herb Bruschetta with Cherry Tomatoes and garlic

On this lazy Sunday, JJ and I forced ourselves off the couch, breaking away from our netflix movies to venture to the market to pick up a few groceries. I found a recipe in my new Giada cookbook {Weeknights with Giada} that I wanted to try, and as a plus, I only needed to pick up 3 additional ingredients. I was very impressed on how good this meal turned out, especially as a last minute choice.
Giada, you have done it again!
The Bruschetta appetizer I made myself, using leftover ingredients.

Chicken with Tarragon and White Wine




1/4 cup vegetable oil 
1 (4 1/2-pound) chicken, cut into 8 pieces

Kosher salt and freshly ground black pepper
Flour for dusting  

1 1/2 cups of pearl onions, trimmed and peeled
4 cloves of garlic, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling (I used Chardonnay)
3 cups low-sodium chicken broth, plus 1/3 cup
1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
2 tablespoons all-purpose flour
2 tablespoons unsalted butter (I used cant believe its not butter since my husband has allergies)


For the chicken: In a dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups off chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour.Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.


  Fresh Herb Bruschetta with Cherry Tomatoes and Garlic



Basil, 5 leaves
Parsley, small handful
Tarragon, 10 leaves
Cilantro, small handful
1 garlic clove
6 Cherry Tomatoes
Olive Oil, 1/4 cup
Feta Cheese
Sourdough baguette 



Turn your oven on broil, and slice large pieces of sourdough bread and then again in halves.  Place in oven for about 3 minutes or until baguette turns brown. Chop a clove of garlic and put in oil on medium heat. Add chopped fresh herbs and salt and pepper to the pan. Let cook for about a minute or two and then add the chopped tomatoes for only a minute or until soft. Spoon mixture onto each baguette and sprinkle the feta cheese on top. Serve warm.