Heat a large dutch oven or stock pot on medium heat and once that heats up, add olive oil.
2 tablespoons olive oil
While Dutch oven and oil is heating up, pat dry the chicken and put flour in shallow dish. Dredge the chicken in flour and place in pan. Brown legs first for 8 minutes, then remove legs and add floured boneless thighs and brown for 8 minutes. Remove from pan and put on a plate, set aside.
5 chicken legs, ¼ cup flour, 4 chicken thighs
Add onion, bell pepper and sauté for 6 minutes.
1 onion, 1 red bell peppers
Add mushrooms and garlic and sauté for another 4 minutes.
10 ounces portobello mushrooms, 3 cloves garlic
Add wine and cook for 2 minutes.
¾ cup dry white wine
Add diced tomatoes, all the chicken, salt, tarragon and parsley.
56 ounces diced tomatoes, 1 ½ teaspoons salt, 2 teaspoons tarragon, 1 teaspoon parsley
Let the mixture come to almost a boil and then lower heat to a simmer and cook for 50 minutes.
Plate
Eat
Enjoy