- 1/2 - 1 onion, finely diced
- chicken parts
- 1/2 - 1 cup chicken broth, the 3 liquids should be equal amounts
- 1/2 - 1 cup cream
- 1/2 - 1 cup white wine/vermouth
- a few tablespoons dried tarragon
- brown chicken in butter and/or olive oil, remove from pan
- saute onion until soft
- put chicken back in pan, add liquids, tarragon
- cook uncovered until chicken is done, sauce slightly thickened, maybe 30 minutes or so