4 lbs. chicken parts
Salt and freshly ground pepper, to taste
1 1/2 lbs. thinly sliced mushrooms
6 tbsp. chopped onions
1 tsp. garlic powder
1/2 c. flour
1 c. dry white wine
1 c. tomatoes
2 c. carrots, thinly sliced
1 tbsp. tarragon

Cook carrots separately for 5 minutes and drain. Sprinkle the chicken parts with salt and pepper. Heat a large, heavy skillet (without adding fat) and add chicken. Cook, stirring often, to brown.

When lightly browned, add the mushrooms, onion and garlic. Cook, stirring occasionally, for five minutes. Add the wine, tomatoes, carrots and tarragon. Add salt and pepper to taste. Cover and cook 35 to 40 minutes or until chicken is thoroughly tender.

Makes 6 to 8 servings.