Instructions: This is from a cooking show I saw on TV with Jacques Pepin. I watched him make it, and then wrote down the ingrediants afterwards from memory. Its probably not exactly as he made it, but we like it all the same.

Remove skin from approx. 2 pounds of chicken thighs [which is about 6]. Brown thighs in 2 tablespoons of olive oil in a large pot. Remove.

Saute, adding 1 tablespoon of flour: 3 cloves of garlic, one chopped onion, and the cut tips of one leek [use the green portion only, sliced up]

Add remaining ingredients. Add the chicken thighs, cover, and simmer for 20 minutes. Add tarragon before serving.

I serve it in soup bowls with warm sourdough bread and a ceasar salad.

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