• 2 ½ # chicken pieces sprinkled with ground pepper

• 2 T corn oil

• ¾ # mushrooms

• 2 T. minced shallots

• 1 t. minced garlic

• 1 t tarragon

• 1 bay leaf

• ½ cup white wine

• 1 cup chopped tomatoes

• ¼ cup water

• ½ t. cornstarch

• 1 T white wine

Heat oil and brown chicken.  Add mushrooms, shallots, and garlic.  Cook 5 minutes.  Add tarragon and bay leaf.  Cook until liquid is evaporated.  Add white wine.  Cook until almost evaporated.  Add tomatoes and water.  Cook covered 10 minutes.  Blend cornstarch with white wine and mix into sauce.