Cut chicken thighs into bite-size chunks, dust with seasoned flour and brown all over in hot olive oil. Remove and set aside.
Melt some butter in the pan, add sliced mushrooms and cook until browned. (I always prefer using butter to cook mushrooms,
as I think they brown more easily and have a better flavour with butter!) Add a chopped banana shallot and cook for a couple
of minutes, then tip in a glass of dry white wine, or dry vermouth. Simmer until reduced by half, then add a similar amount
of chicken stock together with ½ cup of double cream. Return the chicken to the pan and simmer for 5 – 6 minutes, until the sauce
has reduced a little and the chicken is fully cooked. Stir in a Tbs of grain mustard and Tbs chopped tarragon, simmer for another minute,
then serve over buttered pappardelle, garnished with more fresh tarragon.