4 to 6 servings
In a large heavy skillet, lightly brown sausage over moderate heat. Add chicken and mushrooms and sauté until chicken pieces and mushrooms are lightly browned, about 8 minutes.
Add garlic, fennel, if desired, tomatoes, onions, wine, and snipped tarragon. Season with salt and pepper to taste. Reduce heat and simmer, uncovered, for about 15 minutes or until onions are tender and mixture bubbly hot. Adjust seasoning to taste.
For a slightly thicker sauce, may blend a few drops cold water into flour in a small container, blending until smooth; stir mixture into pan liquid and continue cooking until mixture is bubbly hot and slightly thicker.
Serve over hot cooked rice or pasta of choice, if desired. Garnish each serving with freshly grated Parmesan or Romano cheese, if desired, and/or a sprig of fresh tarragon or parsley.
Note: Fennel is similar to celery with feathery leaves and a licorice flavor. It is sometimes used in Italian recipes.