Chicken Braised in Herb Cream Sauce

1. Preheat the oven to 350 degrees. In a large flameproof casserole dish or Dutch oven, heat oil over medium heat. Dredge chicken in the flour, shaking off excess. Add chicken to dish in batches and fry for 4 minutes per side, or until golden brown. Transfer chicken to a plate. 2. Reduce heat to low. Add onion and garlic to dish and cook, stirring frequently for 5 minutes or until softened. Add vermouth, increase to high and cook for 2 minutes. Add stock, chives and salt and bring to a boil. Return chicken too dish and bring to a boil. Cover, place in oven and bake 35 minutes, or until chicken is cooked through. 3. Meanwhile, in a large pot of boiling water, cook pasta until al dente, following package instructions. Drain and place in a large serving bowl. When chicken is cooked, add it to the pasta. 4. Add peas, cream and tarragon to the casserole dish and cook over high heat for 5 minutes, or until sauce is slightly reduced and peas are heated through. Spoon sauce over chicken and pasta and serve hot.