Ingredients
Instructions
In a heavy lidded saute pan, brown both sides of chicken thighs in olive oil and butter with carrots, onion, garlic, tarragon and salt & pepper. Add chicken broth, scraping bits from bottom of pan. Cover and simmer on medium for up to 40 minutes or until chicken is falling apart. Keep an eye on it during this time as you may need to add a little more chicken broth. Combine flour, a little water and sour cream in a small lidded jar and shake until combined. Add the flour mixture to the chicken and stir until thickened. Sprinkle with scallions and serve.
