|Flour||1⁄2 Cup (8 tbs)|
|Chicken||3 Pound, cut up|
|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||1⁄2 Pound, sliced|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350Â°F.
Mix flour, salt, pepper, and tarragon, and dredge chicken with sea-soned flour.
Reserve remaining flour.
In skillet, heat oil and butter, and brown chicken.
Place chicken in large casserole.
Add reserved flour to the fat in skillet and, using a wire whisk, gradually stir in wine.
When sauce is thickened and smooth, pour over the chicken and add the tomatoes, garlic, and mushrooms.
Cover casserole and bake until chicken is tender, about 45 minutes.
When done, sprinkle with parsley.