By: EatingWell User
Basically good, but needed a few adjustments
I used only chicken thighs, which tolerate the long cooking better. They took about 30 minutes to get done. At the end of the simmering time, when the chicken was removed, I brought the temperature up and reduced the liquid by half in about 10 minutes. I then added the cornstarch. Instead of low fat sour cream, I used 1/4 cup of crema (Mexican style sour cream). I know it has more calories and fat, but that is only 1 T per serving. I also added about 1/2 t more salt. I served it in deep plates (like shallow bowls) with crusty French bread. It was very good.
Pros: Nice flavor from the shallots and tarragon
Cons: too much liquid, not enough salt