Braised Chicken with Baby Potatoes

3 Tbsp flour, plus additional for dusting
3 lbs chicken (breasts, drumsticks and/or thighs)
2 Tbsp oil
3 Tbsp chopped shallots
8 oz mushrooms
1/2 c dry white wine
2 c chicken stock
3/4 pound baby potatoes (white, dutch or red, left whole)
1/2 lb escarole, chopped
2 Tbsp chopped fresh tarragon
2 roasted peppers, diced
1 Tbsp capers
juice of one lemon (2-3 Tbsp)
salt and pepper to taste

Dust chicken with flour; pat off excess. Heat oil in large oven-safe pan on medium; add chicken. Brown lightly on all sides, 8-10 minutes total. Transfer to clean platter; set aside. Pour off all but 1 Tbsp oil.

Add shallots; cook and stir 1-2 minutes. Add mushrooms; cook and stir 3-4 minutes. Add wine; cook, stirring to loosen browned bits on bottom of pan. Simmer 3-5 minutes to reduce liquids by two-thirds. Stir in remaining 3 Tbsp flour; add chicken stock. Return chicken to pan and add potatoes. Bring to a simmer.

Cover and place on center rack of oven. Braise for 1 hour at 350 degrees.

Remove pan from oven. Remove chicken from sauce and set aside. Add escarole to pan; simmer 5 minutes on medium on stove top. Stir in tarragon, peppers and capers. Return chicken to pan and add lemon juice. Season to taste with salt and pepper.

NOTES
From Wegmans.
Untried.