Tarragon Chicken With Fennel And Zucchini

In a large plastic bag mix flour, sea salt, pepper and garlic powder. Add chicken and shake well to coat. (It is OK if chicken is not totally covered in flour.) Set aside.

In a large stock pot add olive oil and butter over high heat. Once melted add onions, fennel and garlic. Saute until onions start to caramelize. Remove veggies from the pan.

Add the additional amounts of olive oil and butter to the pan and reduce heat to medium high. Add chicken into the pan (you’ll probably need to do this in 2 batches) and brown on both sides (you don’t need to cook it all the way—you’ll cook it more in just a bit). Remove chicken from pan.

Deglaze the pan by adding the white wine and chicken stock while scraping brown bits off the bottom of the pan. Add tarragon, sea salt and pepper. Add chicken and onion mixture back to the pan. Bring to a simmer and reduce heat to low. Cook a minimum of 1 hour.

Then add bell pepper and cook and additional 15 minutes. Add zucchini and cook 15 minutes more.

Serve plain or with egg noodles, rice or mashed potatoes.