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1/2 cup flour
Preheat oven to 350°F. Place flour, pepper, and tarragon in a large zip-seal plastic bag. Add chicken pieces, in batches, to the bag; shake to coat. Remove chicken, reserving flour mixture.
In a non-reactive large skillet, heat oil and margarine over medium-high heat. Add chicken in a single layer to skillet; brown on all sides. Once chicken browns, remove to a non-reactive baking pan; reserve skillet drippings.
Add reserved flour mixture to skillet. Whisk into drippings. Then whisk in wine over medium heat until mixture is thick and smooth.
Pour mixture over chicken. Add mushrooms, tomatoes, tomato sauce, and garlic. Cover with foil and bake 1-1/4 hours or until chicken is cooked through. Sprinkle with parsley.
Posted by Beverly Rudnick
Nutritional Info Per Serving: 468calories, 61% calories from fat, 31g total fat, 88mg cholesterol, 6g saturated fat, 32g protein, 15g carbohydrates, 2g total fiber, 488mg sodium
1/2 teaspoon fresh-ground black pepper
1 teaspoon dried tarragon
2 small chickens, cut into 8 pieces each (about 3 pounds total), or 4 breasts and 6 legs
1/4 cup vegetable oil
1/4 cup margarine
1 cup dry white wine
1 pound sliced mushrooms
1 14-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 clove garlic, chopped
Chopped fresh parsley, for garnish