Chicken Tarragon

1 chicken, cut up (or 2 1/2 to 3 lbs. chicken pieces)

1/4 cup butter (1/2 stick)

Salt and pepper

1 onion, sliced

1/2 lb. mushrooms, quartered (or 1 can mushroom buttons)

3 Tbsp. flour

1/2 cup dry white wine or sherry

1 (14 1/2 oz.) can chicken broth

2 bay leaves

1/2 tsp. each rosemary and thyme

1 tsp. tarragon

1 cup sour cream

Melt butter in pan large enough to hold chicken. Season chicken pieces with salt and pepper.  Brown in pan.  Remove from pan.  Add onions and mushrooms and sauté.  Remove from pan.  Add flour to pan and stir into remaining butter and crumbs, then add wine and chicken broth, scraping up any brown bits.  Return vegetables and chicken to pan.  Add seasonings (if you wish, tie herbs in cheesecloth before adding to pan).  Cover and simmer half an hour or until chicken is tender.  Remove from heat and stir in sour cream.  Return to low heat and warm.  Do not boil.  Serve over mashed potatoes or noodles.

This was Donald’s favorite chicken dish.