Ingredients

• Main Protein: 4 chicken quarters (chicken legs/thighs), skin-on

• Vegetables: 300g fresh green beans, trimmed

• Sauce Base: 1 cup crushed tomatoes or tomato passata

• French Flavor Boosters: ⅓ cup red or white wine vinegar & ½ cup dry white wine

• Aromatics: 4 cloves garlic, smashed; 2 tbsp fresh tarragon (or thyme); 2 tbsp olive oil; salt & crushed black pepper

Method

1. 01

   Sear Chicken: Heat olive oil in a wide, heavy-bottomed skillet or Dutch oven over medium-high heat. Season chicken quarters with salt and pepper. Place skin-side down and sear for 6-8 minutes until deeply golden brown. Flip and sear the other side for 3-4 minutes. Remove chicken temporarily.

2. 02

   Sear Chicken: Heat olive oil in a wide, heavy-bottomed skillet or Dutch oven over medium-high heat. Season chicken quarters with salt and pepper. Place skin-side down and sear for 6-8 minutes until deeply golden brown. Flip and sear the other side for 3-4 minutes. Remove chicken temporarily.

3. 03

   Add Tomatoes & Tarragon: Stir in the crushed tomatoes and half of the fresh tarragon/herb leaves. Return the chicken quarters back into the pot.

4. 04

   Simmer: Cover the pot, lower heat, and let it simmer gently for 20 minutes until the chicken is cooked through and tender.

5. 05

   Add Green Beans & Finish: Add the green beans into the pot around the chicken. Cover and cook for another 8-10 minutes until green beans are tender-crisp. Scatter remaining fresh tarragon on top before serving warm directly from the pot!