I've never been to Provence, but if this is what it tastes like my mouth already loves it.

Holy crap. It's been nearly a month since I last posted. Well, don't fret. It's not like I made a lot of food that I didn't tell you about. Although there was more fresh pasta. And more fish with lentils. And strawberry shortcake. But, to be honest, nothing new. Until like the 15th of the month. Thats when I made this. I just plugged the camera in for the first time in a while and saw that I had remembered to take photos of it so y'all are in luck.

May in New York was a rainy dreary affair mostly suited to make you wish summer was here (until you got the humidity of yesterday then you were all "hey, that fall thing? I remember that.") Julie and I, being mildly sick of the weather, were looking for something a little hearty but also something the was bright and full of fresh vegetables. To me nothing says Spring much like fresh tarragon and potatoes do (those creamy little small red ones...oh man...be still my Irish heart.)

I figured that a Provence-inspired chicken stew laced with thyme and tarragon would really help brighten the mood. You should know the drill by now -- your classic browning of the chicken (bone-in, skin-covered thighs), then the cooking down of a mirepoix (celery, onions and carrots), adding in a little garlic near the end. Some tomato paste squeezed in and left to rust a minute and then mixed with the vegetables. Adding a can of tomatoes drained and diced, then 1 lbs of quartered new red potatoes, the chicken and a whole ass-load (yes, that's part of the S.I. measurement set - an ass-load is 1/10 of a metric shit-ton) of tarragon (we're talkin' like a 1/2 cup? 2/3 of a cup? an ass-load isn't very precise sadly) and some thyme and then the reserved tomato liquid to just barely cover the chicken (water or stock if you need more liquid). Throw it in a 200°F oven and let 'er rip until the chicken is just done. If your fiancee doesn't like the bones, pull out the chicken, let it cool a bit and then shred the meat adding it back in for serving.