Chicken Tagine with Onions and Hungarian Peppers

Rinse the chicken, pat dry, and cut into 8 pieces. Seaon with salt and pepper. Peel the onions and slice into rings or julienne. Rinse the peppers, remove seeds and ribs, and cut into 1 cm (1/3-inch) cubes. Rinse and spin dry the tarragon, strip the leaves from the stems and chop fine.

Toss together the onion with the peppers and tarragon. Season with salt and pepper. Spread the vegetables in a layer in the bottom of the tagine. Pour the wine over the vegetables and top with the chicken pieces. Brush the chicken with oil.

Put the top on the tagine and put the tagine in a cold oven. Turn the oven on to 200°C (approximately 400°F) and braise about 1 hour  and 20 minutes. During the last 15 minutes, remove the top from the tagine and let the skin of the chicken brown.

To serve, garnish with fresh tarragon sprigs.