Chicken Ragout - cooking recipe

Ingredients

1/4 c. flour
3 lb. chicken breasts, boned
1/3 c. olive oil
2 medium onions, diced
2 cloves garlic, diced
1 lb. mushrooms
1 tsp. tarragon
1 tsp. salt
1/4 tsp. pepper
2 bay leaves
13 3/4 oz. chicken broth
1/2 c. white wine
1/4 c. white Worcestershire
1/2 c. Madeira or Marsala
3 tsp. flour
1/4 c. water
10 oz. peas (frozen)
1/4 tsp. white pepper

Preparation

Dust chicken with flour; brown lightly in oil until no longer pink.
Cut in bite-sized pieces.
Put juices in pot.
Add garlic and mushrooms; cook some.
Add onions; cook some.
Add everything through Madeira.
Make slurry of flour and water; add while stirring.
Add peas; bring to boil.
Cook until peas are tender and sauce is thick.
Add white pepper.
Simmer 1 hour.