In a large, heavy skillet, melt butter and heat to the foaming stage. DO NOT BROWN> Add onions, turn down the heat, while onions are cooking, lightly dust the chicken with flour. Raise heat, then brown chicken in butter with onions. Add carrots, water and then, cover with a tight fitting lid.Cook on lowest heat possible for 1 1/2 hours. Leave lid on and shake pan occasionally to keep from sticking I have some that are guaranteed non stick)You will know about your own pans. DO NOT PEEK. Add tarragon, salt and pepper fifteen minutes before serving. Do not use DRIED TARRAGON. FROM: BONNIE BRACEY (GRWP92A)
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