|All purpose flour||7 1⁄2 Tablespoon (1/3 Cup Plus 2 Tablespoons)|
|Freshly ground black pepper||1⁄2 Teaspoon (Or Use According To Taste)|
|Chicken pieces||3 1⁄2 Pound, skinned, all visible fat removed (About 12 Pieces)|
|Vegetable oil spray||4|
|Olive oil||1 Teaspoon|
|Yellow onion/White onion||1 Medium, sliced|
|Fresh mushrooms||1 Pound, sliced|
|Garlic||2 Clove (10 gm), minced|
|Fresh thyme/1 tablespoon dried thyme||1⁄4 Cup (4 tbs), dried|
|Fresh tarragon/1 tablespoon dried tarragon||1⁄4 Cup (4 tbs)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Homemade chicken stock||1 Cup (16 tbs)|
|Dry white wine/1 cup additional homemade chicken stock||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Green peas||2 Cup (32 tbs) (Use Fresh Or Frozen)|
Preheat oven to 400Â° F.
Combine 1/3 cup flour, pepper and chicken pieces in a plastic bag.
Shake well to coat pieces.
Spray a nonstick skillet with vegetable oil spray.
Heat skillet over medium-high heat, add chicken pieces a few at a time, and brown on all sides.
Remove pieces to an ovenproof casserole or Dutch oven.
Repeat process with remaining chicken.
In skillet, heat oil, add onions and cook 2 to 3 minutes, or until onions are translucent.
Add mushrooms, garlic, thyme, tarragon, parsley, salt, stock and wine; mix together.
Pour over chicken pieces.
Cover chicken and bake 45 minutes.
In a small bowl, blend 2 tablespoons flour and water.
Gradually add to the liquid in the casserole, while stirring lightly.
Cover and continue to bake another 15 to 20 minutes, or until chicken and peas are tender and sauce thickened.