3 lb. chicken
Salt (optional) & pepper to taste
1 med. sized onion, sliced thinly
2 tbsp. shortening or canola oil
3 tbsp. flour
1 1/2 c. chicken stock
1 bay leaf
1 1/4 tsp. dried tarragon or 1/4 c. fresh tarragon
1 c. sour cream or plain yogurt

Brown chicken and onion in a Dutch oven or a heavy saucepan. Season chicken with salt and pepper. Blend the flour with a small amount of chicken stock and add to chicken with remaining stock, bay leaf, and tarragon. Cover and simmer 30 minutes or until chicken is tender. Stir in sour cream and cook ONLY until hot. Serve with rice or cooked noodles.