1 3-pound whole chicken (broken down into 8 pieces) Coarse Salt 2 tablespoons Canola Oil
Break down chicken into 8 pieces and season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet.
8 cloves Garlic (thinly sliced) 2 Cups Water 1 pound Halved Red Bliss or New Potatoes 1 tablespoon Dried Tarragon 2 tablespoons tomato paste 1 red onion (sliced)
Add garlic and onion and sauté till golden. Add potatoes, tomato paste and season with salt. Add water to pan. Bring to a boil. Add tarragon to liquid. Return to a boil, then lower heat to a high simmer.
Cook until potatoes are tender and chicken is cooked through, about 30-40 minutes. Serve immediately.