1/4 cup (1/2 stick) margarine, melted3-1/2 pounds chicken pieces1/4 cup all-purpose white flour1 can (12 ounces) evaporated milk1 can (10-3/4 ounces) condensed cream of mushroom soup1/2 cup dry vermouth1 can (8 ounces) sliced mushrooms, drained1-1/2 tablespoons dried tarragon1/2 teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 425 degrees F. Pour the margarine into a 9-inch by 13-inch baking pan. Coat the chicken with the flour and arrange in a single layer, skin side down, in the baking pan. Bake, uncovered, for 30 minutes, turning the chicken once during baking.
Remove the chicken from the oven and pour off the excess fat. Reduce the oven temperature to 325 degrees F. Combine all the remaining ingredients and pour the sauce over the chicken. Cover the pan with aluminum foil and continue to bake for 20 minutes. Serve hot.
Adapted from The Old Farmer’s Almanac