|Flour||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Dried tarragon||1 Teaspoon|
|Roasting chicken||3 Pound, cut into pieces (1 Whole)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Canned tomatoes||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Mushrooms||8 , sliced|
|Chopped parsley||1 Tablespoon|
1. Preheat oven to moderate (350° F.).
2. Mix the flour, salt, pepper and tarragon and dredge the chicken with the seasoned flour. Reserve the remaining flour.
3. In a large skillet heat the olive oil and butter, add the chicken and brown on all sides.
4. Remove the chicken to a heavy casserole. Add the reserved flour to the fat remaining in the skillet and, using a wire whisk, gradually stir in the wine. When the sauce is thickened and smooth, pour over the chicken and add the tomatoes, garlic and mushrooms. Cover the casserole with a heavy lid and bake until the chicken is tender, about forty-five minutes.