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Recipe by GoldMedal
This recipe has not been rated
Prep Time
20min
Total Time
1hr10min
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Sprinkle chicken thighs with salt and pepper. Heat oil in Dutch oven over medium-high heat until hot. Add chicken, in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
Add onions to Dutch oven; cook 3 to 4 minutes or until tender, stirring frequently. Add chicken and broth; cover and cook over low heat for 25 to 30 minutes or until chicken is fork-tender and juices run clear. Remove chicken; place on platter. Cover with foil to keep warm.
In small bowl, blend milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook 5 minutes or until peas are tender and sauce has thickened slightly, stirring frequently. Pour mixture over chicken and onions.
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