4-6 whole legs
1/4 c. flour
1 tsp. salt
1/2 tsp. tarragon
1/2 tsp. pepper
4 tbsp. tarragon vinegar
3 tbsp. olive oil

On piece of wax paper, mix together flour, salt, tarragon and pepper. Place vinegar in shallow dish. Roll each piece of chicken in vinegar, then dust lightly with flour mixture. In large non-stick frying pan, heat oil on medium high temperature. Add chicken and cook, turning every 10 minutes or until brown on all sides. Pour any remaining vinegar over chicken. Reduce heat to medium-low and continue to cook turning until chicken is well done.