Ingredients

• 2 1/2 pounds bone-in chicken pieces, skin removed
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 2 tablespoon all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 5 large shallots, finely chopped (about 1 cup)
• 1 cup dry white wine
• 1 1/2 cups reduced-sodium chicken broth
• 1 medium carrot, peeled and thinly sliced
• 1 pound button mushrooms, wiped clean and halved or quartered
• 4 sprigs fresh tarragon, plus 4 teaspoons chopped (see Substitution Note)
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1/4 cup reduced-fat sour cream
• 2 teaspoons Dijon mustard

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Cooking Directions

Step 1

Season chicken with salt and pepper. Dredge in flour, shaking off the excess. Heat oil in a large deep skillet or Dutch oven. Add chicken; cook until browned, about 4 minutes per side. Transfer to a plate.

Step 2

Add shallots to the pan; cook, stirring, until fragrant, about 30 seconds. Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.

Step 3

Add broth; bring to a simmer. Return the chicken to the pan; add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.

Step 4

Transfer the chicken to a plate; cover with foil to keep warm. Discard tarragon sprigs. Increase heat to medium-high. Simmer the cooking liquid for 2 to 3 minutes to intensify flavor. Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.