Chicken With Tarragon And White Wine

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1/4 cup vegetable oil

1 (4 1/2-pound) 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

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 tablespoons all-purpose flour

2 tablespoons unsalted butter

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