Tarragon Chicken

• 1 whole chicken, cut up
• salt and pepper
• 3 tablespoons butter
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 2 tablespoons flour
• 12 cup white wine
• 2 tablespoons fresh tarragon, chopped (2 t dried)
• 34 cup heavy cream

1. Season chicken with salt and pepper.
2. In a large frying pan or casserole, heat butter over medium-low heat.
3. Add chicken and cook for 5 minutes.
4. Turn chicken, adding onions and garlic.
5. Cook for 5-7 minutes longer, until onion is softened, but not browned.
6. Sprinkle flour over chicken and toss for 1 minute.
7. Add wine, tarragon and 1 cup of water.
8. Cover and simmer for 20 minutes, until tender.
9. Remove chicken to a serving platter.
10. Cover with foil to keep warm.
11. Boil sauce in pan, stirring often, until reduced by half, about 5 minutes.
12. Add cream and simmer for 3 minutes.
13. Season with salt and pepper to taste.
14. Pour over chicken and serve.

chicken, salt, butter, onion, garlic, flour, white wine, fresh tarragon, heavy cream

Taken from www.food.com/recipe/tarragon-chicken-301626 (may not work)