1 cup ROGER FOODS ALL PURPOSE FLOUR, to dust chicken (add 1 tsp salt and pepper)
1 shallot, minced
1/4 cup fresh tarragon, finely chopped, plus 1 tablespoon whole leaves
3 tsp. kosher salt, plus more to taste
1 1/2 tsp. black pepper, plus more to taste
12 chicken drumsticks
5 ripe peaches, halved and pitted
3 cup arugula
3/4 cup crumbled feta cheese or blue cheese (about 3 1/2 oz.)
Vinaigrette: Combine the vinegar, olive oil, sugar, garlic powder, shallots, chopped tarragon, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a large bowl. Whisk to combine. Set aside.
Put the drumsticks in a separate large bowl and season with 2 teaspoons of salt and 1 teaspoon of pepper. Pour half of the vinaigrette over the drumsticks, turning a few times to coat. Let them marinate for 30 minutes.
Spray or brush the BBQ with oil and heat to 425°F.
Brush or spray the cut side of the peaches with olive oil; grill cut-side down until grill marks form, 3 to 4 minutes. Flip and grill until marks form on the other side, about 3 more minutes. Let cool slightly, then cut the peaches into chunks, add to a bowl with the 3 tablespoons of reserved vinaigrette, and toss. Season with the salt and pepper.
Remove the chicken from the marinade and shake off any excess. In a bowl, add the flour and coat chicken. Arrange the chicken on a parchment-lined baking sheet and roast for 20 minutes. If you are cooking on your BBQ, heat to 325-350 and grill for about 25 to 30 minutes. Cook to an internal temperature to 170°F. Transfer the balance of the marinade to a small saucepan and bring to a boil; lower the heat and simmer until slightly reduced, about 2 minutes. Set aside to cool.
Add the arugula, feta, and whole tarragon leaves to the bowl with the peaches and cooked marinade and toss to combine. Season with salt and pepper. Serve with the chicken.