- 1 3 1/2- to 4-pound chicken, cut into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 legs)
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1 1/2 cups finely chopped onion (about 1 large onion)
- 8 small inner ribs of celery, 3 finely chopped and 5 cut into 2-inch strips
- 1/4 teaspoon red pepper flakes
- 3 tablespoons fresh tarragon, roughly chopped
- 3 tablespoons fresh marjoram, roughly chopped
- 1 1/2 cups dry white wine
- 2 cups chicken stock
- 1/4 cup fresh parsley, roughly chopped
- Preheat oven to 375° F.
- Rinse the chicken and pat dry. Place the flour, salt, and pepper in a shallow bowl; mix well. Lightly coat each piece of chicken with the flour mixture on all sides.
- Heat the oil in a large enamel casserole or Dutch oven over medium-high heat. Add the chicken and cook on both sides until the skin is golden, about 15 minutes. Remove the chicken; set aside. Add the onion, chopped celery, and red pepper to the pan and sauté until lightly browned, about 4 minutes. Add 1 tablespoon of the tarragon and 1 tablespoon of the marjoram; sauté 2 more minutes, until fragrant.
- Pour in the wine, turn heat to high, and cook until reduced by half. Remove from heat. Return the chicken to the pan along with the stock and the remaining celery. Sprinkle with the parsley and the remaining tarragon and marjoram. Cover and bake 1 hour or until the chicken is very tender. Serve in shallow bowls.