On a sheet of waxed paper, combine the flour,
1/4 teaspoon of the salt, and 1/4 teaspoon of the
pepper
Dredge the sausage in the flour
mixture, shaking off the excess
Spray a large
saucepan or Dutch oven with non-stick cooking
spray, add the oil, and heat until hot but not
smoking over medium heat
Add the sausage
and cook, stirring frequently, until lightly
browned, about 5 minutes.
With a slotted spoon, transfer the sausage to a
plate and set aside
Add the shallots and garlic to
the pan and cook, shaking the pan frequently,
until the mixture is lightly golden, about 2
minutes
Add the potatoes, mushrooms, and
carrots, stirring to coat
Stir in the broth, lemon
juice, tarragon, remaining 1/4 teaspoon salt, and
remaining 1/4 teaspoon pepper
Bring to a boil,
reduce to a simmer, cover, and cook until the
potatoes and carrots are tender, about 15
minutes.
Return the sausage to the pan along with the
peas and scallions and stir well to combine
Simmer, uncovered, until the chicken is cooked
through and the peas are hot, about 3 minutes
longer
