My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. 
Chicken Stew with Shallots, Mushrooms, Orange and Tarragon (Meat)
Serves 10
2 chickens, cut in 1/8s
¼ cup canola or vegetable oil
1/3 cup all-purpose flour
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 large onion, thinly sliced
3 cloves garlic, roughly chopped
½ cup white wine
Grated zest of one large orange, divided
1/3 cup chopped flat parsley, divided
1 tablespoon dried tarragon
1 1/3 cups chicken stock
2 cups chopped tomatoes
12 shallots, peeled
2 teaspoons paprika
2 teaspoons ground coriander
Sal and pepper to taste
2 tablespoons olive oil
8 ounces button mushrooms, halved
1 tablespoon chopped fresh tarragon
Preheat oven to 350ºF. Heat the oil in a large, deep skillet over medium high heat. Wash and dry the chicken pieces very well. Place the flour in a shallow dish and dredge the chicken pieces, shaking off the excess flour. Brown the chicken pieces on all sides until golden, about 4-5 minutes each side. Place into a roasting pan.
Add the celery, carrots, onions and garlic to the pan and cook on medium heat for 3 minutes. Turn the heat up to high, add the wine, and cook for 2-3 minutes, stirring often, until most of the liquid has evaporated. Add the 2 tablespoons of the orange zest, 2 tablespoons of the parsley, the dried tarragon, stock, tomatoes, shallots, paprika, and coriander and bring to a boil. Add salt and a generous amount of pepper.
Pour over the chicken, cover tightly with foil and bake in the oven for 1 hour and 15 minutes.
While the chicken is cooking, place the olive oil into a medium pan over medium heat. Add the mushrooms and cook for about 5 minutes, stirring often, until they are browned. Set aside.
When the chicken is cooked, add the mushrooms and remaining orange zest and stir into the sauce. Sprinkle the remaining parsley and fresh tarragon on top and serve.