1 sprig tarragon
1 glass white wine
3 ripe tomatoes
Dust all the chicken pieces in flour.
Pan fry in small batches in the olive oil until golden on all sides.
De-glaze the pan with half the cup of wine & keep the juice.
Saute off the onions, garlic, mushrooms & carrots.
Add the rest of the wine with the reserved juice and the tarragon.
Add the stock, and the chicken.
Simmer for 45 mins until the chicken falls off the bone.
Correct the seasoning & serve with with great mashed potatoes.