Ingredients

• 1 cut up fryer
• 2-3 tablespoons butter
• seasoned flour
• 1 tablespoon tarragon or more if you like the herb
• 2 cups dry white wine or beer
• 1 cup chopped onion (I like sweet onion when using beer it goes well with the hops)

Directions

Heat large pan over medium heat. Add butter to pan. Dredge chicken parts in seasoned flour. Quickly brown chicken on one side, 5-8 minutes. You are not cooking the chicken now, just getting a golden crust for flavor. Turn when brown, add onions. Brown on other side, 5-8 minutes. Add tarragon and wine, cover, turn to low. Cook 15-20 minutes. Turn chicken, cook until chicken is done, 10-20 minutes more. Cooking time depends on the size and age of the pieces of chicken. Remove chicken, there should be about a 1- 1 1/2 of sauce left, if not add a little more wine/liquid and heat through.

If alcohol is not an option, use alcohol free wine or beer or, chicken or vegetable broth.

I put the chicken pieces over lightly buttered noodles or rice on a large platter and pour the sauce from the pan over the chicken.

I have used beer and ale instead of wine, don't use a dark ale it overpowers the tarragon.

For a creamer sauce add a few tablespoons of cream, sour cream or cream cheese to the sauce before it is served. For a lighter fare add a little caned milk instead of cream and pour off any oil after the chicken is fried.

For slow cooker, fry the chicken with out the onions. After the chicken is browned. Add chicken on the bottom, tarragon, onion and liquid to slow cooker, and cook on low for 5-6 hr or high 3-4 hr. Skim the grease before removing the chicken and serving.

This can be made with boneless chicken. Dredge chicken parts in seasoned flour. Fry and turn when brown, add onions. Brown on other side. Add tarragon and wine, turn to low. Cook 5-10 min. Cook till chicken is done, 3-5 minutes more. Cooking time depends on the size pieces of chicken. Remove chicken, and cook until there is 1- 1 1/2 of sauce left. Add chicken and serve.

By Scott E. from Chicago

By scott E.