Flour, seasoned with salt and pepper
Frying chicken, cut up
1 tbsp. butter
1 tbsp. olive oil
1 1/2 c. dry white wine
1 1/2 c. chicken broth
20 cloves garlic, peeled and cut in half lengthwise
1/2 c. chopped parsley
1 tsp. dried tarragon

Dredge chicken in flour, brown in butter and oil, remove and set aside.

To pan, add remaining flour (couple of tablespoon or so). Blend well. Add wine, deglaze pan. Add broth and cook, stirring until sauce thickens. Stir in garlic, parsley and tarragon. Add chicken. Bake, covered, at 350 degrees for one hour or until chicken is tender.

Great served with potato pancakes and a green salad.