1 lb. chicken, cut up, skin off
2 tbsp. olive oil
1 1/2 tsp. tarragon
1 tsp. pepper
1 sm. onion, chopped
2 c. mushrooms, sliced
1/2 c. sweet white wine or chicken broth
1/2 c. sour cream

Coat chicken with olive oil in baking dish. Sprinkle with tarragon and pepper. Bake at 325 to 350 degrees for 40 minutes. Saute onions and mushrooms. Add flour; stir well. Stir in broth over medium low heat, add sour cream. Pour over chicken, bake in 325 degree oven for 15 more minutes. Serve with red skin potatoes or rice and green vegetable.