Step 1

Season the chicken with salt and white pepper. Place a heavy bottom 12" skillet over medium high heat. When the pan is hot add enough olive oil to form a thin film on the bottom of the pan. Add the chicken skin side down. Brown the chicken to your liking.

Step 2

When the chicken is brown quickly remove it to a plate. Add the butter and the shallots to the sauté pan. Saute the shallots until golden.

Step 3

Deglaze the pan with the white wine and let the wine reduce to a tablespoon or so. Add the chicken stock, tomato paste and the sprigs of tarragon. Place the chicken back into the pan and let the sauce come to a boil. Reduce the heat to a simmer.

Step 4

Place a lid on the pan and simmer the chicken until tender. About thirty minutes. Mean while heat the oven broiler.

Step 5

When the chicken is tender remove the lid from the pan. Carefully place the pan into the oven under the broiler and broil it for 3 to 5 minutes or however much time it takes to crisp up the skin. Remove from the oven.

Step 6

Remove the chicken to a platter. Place the pan over high heat. Add the cream and stir it in. Add the chopped tarragon. Taste the sauce and adjust the seasoning. Stir and bring to a boil.

Step 7

Sauce the chicken and serve over rice with extra sauce on the side.