Tarragon Chicken

    Ingredients

    3 lbs. chicken
    2 tsp. salt
    1 small onion, peeled and sliced
    2 Tbsp. shortening
    3 Tbsp. flour
    1 cup chicken stock
    1 small bay leaf
    1 1/4 tsp. tarragon leaves
    1/4 tsp. ground black pepper
    1 cup sour cream

    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.  Do not boil.
    Serve with cooked noodles or rice.
    Serves 6.