Tarragon Chicken

• 12 cup flour
• 12 teaspoon pepper
• 1 teaspoon dried tarragon
• 2 frying chickens, cut in serving pieces
• 14 cup vegetable oil
• 14 cup margarine
• 1 cup dry white wine
• 1 lb mushroom, sliced
• 1 (14 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 garlic clove, chopped
• fresh parsley, chopped

1. Preheat oven to 350F
2. Place flour, pepper and tarragon in a large zippered bag.
3. Add chicken in batches and shake to coat.
4. Remove chicken and reserve flour mixture.
5. Heat oil and margarine in a large skillet over medium-high heat.
6. Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
7. Place chicken in a baking pan.
8. Add flour to the fat and drippings in the pan.
9. Over medium heat, whisk in wine until mixture is thick and smooth.
10. Pour over chicken.
11. Add remaining ingredients.
12. Cover and bake until chicken is cooked through, about 1 1/4 hours.
13. Sprinkle with parsley before serving.

flour, pepper, tarragon, frying chickens, vegetable oil, margarine, white wine, mushroom, tomatoes, tomato sauce, garlic, fresh parsley

Taken from www.food.com/recipe/tarragon-chicken-479544 (may not work)