Season the flour then coat the chicken with it, knock off excess.
Heat a heavy, ovenproof casserole dish; add olive oil then the chicken fry until golden brown on all sides. Add the shallots, fry quickly, stirring all the time followed by the mushrooms, continue to fry quickly, stirring all the time.
Add the white wine and bring to the boil. Add the stock, bring to the boil, season and add the bay leaves and thyme. Place in the pre-heated oven for 15- 20 minutes. Remove from oven, ensure chicken is cooked through, stir well then add garlic, tomato and tarragon. Allow to warm through, check seasoning and stir through the double cream.
Serve the chicken chasseur with plenty of fresh crusty French bread.