Chicken with Tarragon and White Wine

INGREDIENTS

1/4 cup

vegetable oil

chicken, cut into 8 pieces

Kosher salt and freshly ground black pepper

Flour for dusting

1 1/2 cups

(about 10 ounces) cipollini or pearl onions, trimmed and peeled

4 cloves

garlic, halved

Kosher salt and freshly ground black pepper

1 cup

white wine, such as Riesling

3 cups

low-sodium chicken broth, plus 1/3 cup

1/2 cup

chopped fresh tarragon leaves, plus 2 tablespoons

2 tbsp

all-purpose flour

2 tbsp

unsalted butter