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1
Place flour in a shallow bowl.
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2
Pat chicken dry with paper towels.
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3
Season on both sides with salt and pepper; dredge in flour, turning to coat and shaking off excess.
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4
In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, heat oil over medium-high.
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5
Cook chicken until browned, 3 to 4 minutes per side.
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6
Transfer to a plate.
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7
Add shallots and garlic to pot; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes.
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8
Add wine; cook until evaporated, 3 to 5 minutes.
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9
Stir in mustard and the water; bring to a boil.
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10
Return chicken, bone side down, to pot.
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11
Reduce heat to a simmer; cover, and cook until chicken is tender and cooked through (juices should run clear when pierced), 30 to 35 minutes.
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12
Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.
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13
Add tomatoes to pot; season with salt and pepper.
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14
Cook over high heat until tomatoes soften and sauce thickens, 6 to 8 minutes.
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15
Reduce heat to medium-low, and return chicken to pot; cook until heated through.
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16
Serve, garnished with tarragon, if desired.
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17
To make ahead, let cool completely, then refrigerate in a covered dish up to 2 days.
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18
To serve, reheat over medium-low, stirring frequently.
