Garlic-y Tarragon Chicken Thighs

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Ingredients: 

• 2 tablespoons MOV Wild Mushroom and Sage Olive Oil
• 1 pound baby potatoes, quartered; 3-4 cups
• 1 pound boneless skinless chicken thighs, 6-8 thighs cut into 1 inch pieces
• 5 cloves garlic, minced
• 1/4 cup dry white wine
• 1 cup chicken stock
• 1/4 cup MOV Tarragon White Balsamic Vinegar
• 1/4 teaspoon MOV Garlic-y Goodness
• 1 tablespoon tarragon, chopped
• 2 cups zucchini, sliced
• 1 tablespoons arrowroot starch or cornstarch
• 2 cups cherry tomatoes

Directions: 

1. Heat Wild Mushroom & Sage Olive Oil in a large skillet over medium heat. Add the potatoes, tossing to coat. Sprinkle with salt and pepper. Cook for 10-12 minutes, stirring frequently.
2. Remove potatoes from pan and set aside. Add chicken to pan, and cook until browned on all sides, roughly 5 minutes.
3. Add the garlic to the pan, stirring frequently. Cook until garlic is golden (don't burn!) approximately 1 minute.
4. Add the wine to the pan and cook for one minute, scraping up all the brown bits from the bottom of the pan.
5. Add the potatoes back with the chicken stock, Tarragon Balsamic, Garlic-y Goodness, tarragon and zucchini. Cook, stirring occasionally for 10 or so minutes, until potatoes are soft when poked with a fork.
6. Whisk together 1 tablespoon arrowroot starch with ¼ cup water. Add to the pan and cook until sauce reduces, 3 or so minutes. If not thickened to your liking, add another tablespoon of flour.
7. Add the tomatoes, turn off heat, cover, and let sit for 5 or so minutes until tomatoes are soft.
8. Serve with a big chunk of bread.

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