Sometimes, you just want some easy comfort food (that plays well with wine, right?). This is my new favorite recipe, from French culinary genius Jacques Pépin: his Poulet à la Crème. (I love Monsieur Pépin because he has such a wonderful zest for life! Also, he has lots of wonderful cooking tutorials...don't bother with my recipes, just go try his. They're much better.)
Poulet à la Crème doesn't take long to make, about as long as it will take you to prepare pilaf or rice to go with it. Think of it as a French spin on that chicken & rice casserole your mother used to make growing up (you know, the one with several cans of cream-of-something soup). You can use dried tarragon at the end, if you can't find it fresh (I've never actually seen fresh tarragon in the stores).