1. Combine flour, salt and pepper in paper bag. Add chicken; shake to coat well.
2. Melt butter in heavy skillet; sauté chicken and onion until chicken is browned on all sides.
3. Add remaining ingredients. Bring to boil; cover; simmer for 1 ½ hours.

Ingredients:
¼ cup presifted flour
2 teaspoon salt
½ teaspoon pepper
2 pounds chicken part
¼ cup butter
1 cup chopped onions
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
½ cup dry white wine
½ cup chicken broth

Serves 4

Recipe by: Mrs. R. H. Parker, Madison, N. J.