Chicken with Tarragon

Cut the chicken into 4-6 pieces and pat dry with a cloth to remove excess moisture.

Dice the onion into small, even pieces and chop the fresh tarragon finely, keeping the leaves separate from any stems.

Heat the lard in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Brown the chicken pieces on all sides in the hot lard, working in batches if necessary to avoid crowding the pan.

Remove the browned chicken and set aside on a plate.

Add the diced onion to the same pot and cook, stirring occasionally, until softened and lightly golden.

Sprinkle the flour over the onions and stir well to create a light roux, cooking for 1 minute to remove the raw flour taste.

Chop the tomatoes roughly and add them to the pot along with the chopped tarragon and salt, stirring to combine.

Return the browned chicken pieces to the pot, nestling them into the tomato mixture.

Reduce heat to medium-low, cover the pot, and simmer gently until the chicken is cooked through and tender.

Taste the sauce and adjust seasoning with additional salt if needed before serving.