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1
Preheat the oven to 350 degrees F.
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2
Rinse and dry the chicken thighs and season with salt and pepper.
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3
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat.
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4
Brown the thighs on both sides, working in batches if needed.
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5
Remove the chicken and set aside.
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6
Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes.
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7
Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes.
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8
Stir in the garlic and cook until fragrant, about 2 minutes.
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9
Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes.
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10
Stir in the tarragon.
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11
Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two.
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12
Return the chicken to the Dutch oven.
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13
Add enough chicken stock to reach halfway up the sides of the chicken.
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14
Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
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15
When finished, remove the chicken from the Dutch oven and set aside.
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16
Add the mustard and sour cream and whisk to blend well.
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17
Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes.
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18
Serve over Super Buttered Noodles.
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19
In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions.
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20
Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain.
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21
Remove the colander and stir the butter and sour cream into the pot until the butter melts.
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22
Add the parsley and the noodles.
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23
Season with salt and pepper.
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24
Toss to combine well.
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25
Pour into a serving bowl and serve.
