Chicken Ragout - serves 6

1/3 cup plus 2 tbsp all-purpose flour
1/2 tsp freshly ground black pepper, or to taste
12 pieces chicken, about 3 1/2 pounds, skinned, all visible fat removed
Vegetable oil spray
1 tsp olive oil
1 medium yellow or white onion, sliced
1 pound fresh mushroom, sliced
2 cloves garlic, minced
1/4 cup fresh thyme or 1 tbsp dried thyme
1/4 cup fresh tarragon or 1 tbsp dried tarragon
1/4 cup finely chopped fresh parsley
1/4 tsp salt(optional)
1 cup homemade Chicken Stock -link
1 cup dry white wine or 1 cup additional homemade Chicken Stock
1/4 cup cold water
2 cups green peas, resh or frozen

Preheat oven to 400 F. Combine 1/3 cup flour, pepper and chicken pieces in a plastic bag. Shake well to coat pieces.
Spray a nonstick skillet with vegetable oil spray. Heat skillet over medium-highheat, add chicken pieces a few at a time, and brown on all sides.
Remove pieces to an ovenproof casserole or Dutch oven. Repeat process with remaining chicken.
In skillet, heat oil and onions and cook 2 to 3 minutes, or until onions are traslucent.
Add mushrooms, garlic thyme, tarragon, parsley, salt, stock and wine; mix together. Pour over chicken pieces.
Cover chicken and bake 45 minutes.
In a small bowl, blend 2 tablespoons flour and water. Gradually add to the liquid in the casserole, while stirring lightly.
Add peas. Cover and continue to bake another 15 to 20 minutes, or until chicken and peas are tender and sauce thickened.