Three cups of water
1/2 cup of tarragon oil
One tablespoon of chopped thyme
One tablespoon of chopped rosemary
One tablespoon of ground black pepper
Two kilograms of chicken thighs and drumsticks
Five cloves of garlic, minced
Three medium onions, chopped
Salt to taste
Three cups of water
1/2 cup of tarragon oil
One tablespoon of chopped thyme
One tablespoon of chopped rosemary
One tablespoon of ground black pepper
Two kilograms of chicken thighs and drumsticks
Five cloves of garlic, minced
Three medium onions, chopped
Salt to taste
Step 1: In medium heat, caramelize the onion and garlic in the tarragon oil until they are soft
Step 2: Add the chicken, thyme, rosemary, and black pepper
Cook until the chicken is nicely browned
Step 3: When the juices start to thicken at the bottom of the pan, scrape it up and add one cup of water
Repeat this process a few times
Step 4: To finish cooking the chicken, add the remaining water, cover, and simmer over medium heat until the meat is tender
If necessary, add more water to prevent the sauce from getting too thick.
