Instructions: Preheat the oven to 375 degrees.

Put the shallots, carrots, celery, and bay leaves together with seasoning in a large casserole dish. Rinse the chicken, pat dry, and place the lemon and tarragon in the cavity. Position on top of the vegetables, and pour the wine and stock over the top. Cover and cook in the oven for 1 3/4 to 2 hours, or until cooked. Remove lid for last 20 minutes. Beat the butter and flour together, then whisk small spoonfuls into the boiling liquor. Cook until thickened, stir in sour cream or yogurt, and serve with the chicken.

This recipe yields 4 servings.

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