Chicken legs tossed in seasoned whole wheat flour sear in hot olive oil, then braise gently with carrot, celery, onion, fingerling potatoes, white wine, and stock under a shower of chopped tarragon.
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Heat oven to 325°F.
Toss chicken legs in bowl with flour, salt, and pepper to thoroughly coat.
Heat oil in 12-inch sauté pan on medium-high flame.
When oil is hot, lower heat and chicken on both sides, being careful not to burn it.
Add carrots, celery, onion, and flour; sauté for 1 minute . Add potatoes, salt, pepper, and sachet. Stir in white wine to deglaze. Add stock, cover pot, and bring to .
Transfer pan to oven and cook for 40-45 minutes or until chicken is thoroughly cooked and vegetables are tender but not mushy.
Garnish with tarragon. Season to taste and serve.
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