Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
Remove from pan and keep hot.
To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
Simmer over low heat until sauce is thick.
Strain sauce over the chicken and garnish with tarragon leaves.