10 to 16 pheasant thighs,see above for substitutions
Salt and black pepper
2cupswhite or yellow onion, sliced from root to tip
3tablespoonschopped fresh tarragon(optional)
1cupwhite vermouth or white wine
Preheat the oven to 350F. Heat the olive oil in a Dutch oven or other large, lidded pot over medium-high heat. Sear the skin of the pheasant breasts until nicely browned. If you are using skinless thighs, skip this step. Remove the pheasant pieces as they brown.
Add the celery and onion and saute, stirring often, until translucent and soft, about 5 minutes. Turn off the heat. Add the garlic cloves, herbs, salt and black pepper and mix well. Pour in the vermouth. Nestle the pheasant thighs into this, skin side up and above the level of the liquid.
Cover the pot and bake in the oven 1 hour. Uncover the pot and continue to cook until the the top of the meat is browned, typically 20 minutes. Serve with lots of good bread.