Tarragon Chicken 3 pound ready-to-cook chicken or cut pieces 2 teaspoons salt 1 small onion, peeled and sliced 2 tablespoons shortening 3 tablespoons flour (or corn starch) 1 cup chicken stock 1 small bay leaf 1 1/4 teaspoons tarragon leaves 1/4 teaspoon ground black pepper (or less) 1 cup sour cream (or more) Wash chicken and cut into serving-size pieces. Season with salt. Brown chicken and onion in shortening in a Dutch oven or large heavy saucepan. Blend flour with a little of the chicken stock and add to chicken along with remaining stock and bay leaf. Cover and simmer 25 minutes or until chicken is tender. Add tarragon and black pepper and continue cooking 5 more minutes. Stir in sour cream. Cook only until hot. After cream has been added, DO NOT BOIL. Serve with cooked noodles or rice. yield: 6 servings