Adapted from “Living and Eating,” by John Pawson and Annie Bell. The original recipe calls for a traditional parsley gremolata, but tarragon adds an unexpected twist. Serves 4.
Ingredients
3 tablespoons extra virgin olive oil
3 1/2 ounces bacon, sliced in matchsticks
1 large onion, peeled, halved and sliced
1 celery heart, trimmed and sliced
1 garlic clove, peeled and finely chopped
Sea salt, black pepper
2 1/2 pounds chicken thighs and drumsticks
1 1/2 teaspoons all-purpose flour
1 1/4 cups white wine
1 1/4 cups chicken stock
1 can chopped tomatoes (about 8 ounces)
3 red chile peppers
2 rosemary sprigs
GREMOLATA
1/2 garlic clove, peeled and finely chopped
2 tablespoons coarsely chopped fresh tarragon
Finely grated zest of 1 lemon
Directions
Heat 2 tablespoons of olive oil in a flameproof casserole over medium heat. Add bacon, onion, celery and garlic, and sweat for about 10 minutes.
In the meantime, season the chicken pieces with salt and pepper. Heat the remaining oil in a skillet. Fry the chicken, in batches if necessary, over high heat until colored on both sides. Add them to the casserole. Sprinkle over the flour and stir to coat the chicken pieces and vegetables.
Pour over the wine, stock and chopped tomatoes and add some seasoning. Tuck the whole chiles and rosemary sprigs in between the chicken pieces. Bring the liquid to a simmer, then cover the casserole and cook gently for 30 minutes.
Turn the chicken pieces, and cook uncovered for another 30 minutes. Meanwhile, mix together the ingredients for the gremolata in a small bowl. Skim off any fat from the surface of the stew and remove the chiles and rosemary. Serve the stew with the gremolata scattered over.
