1 ( 4 pound) whole chicken, cut into 8 pieces (breasts cut in half). skinned
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup white wine
1/2 cup chicken broth
1 teaspoon dried tarragon, plus additional if needed
salt and pepper to taste
1/3 cup heavy cream or half and half (optional)
Wash and dry chicken pieces. Heat butter and olive oil in large skillet. When butter begins to foam, add chicken pieces and cook until browned on both sides. Add tarragon, salt and pepper and wine and chicken broth. Bring mixture to a boil, reduce heat, cover skillet and cook over low heat until chicken is cooked through, about 30 minutes.
Remove chicken to a plate and bring liquid to a boil in the skillet. Cook until reduced slightly. Adjust seasonings adding more tarragon to taste and add cream if you would like. Cook until sauce is heated through. Return chicken to pan and turn to coat with sauce until reheated. Serve chicken with sauce.