Season the chicken with salt & pepper and cook them skin down in an oven-safe pan with butter. Cook until the skin is crispy and has browned
Chop up some potatoes and place them in the pan next to the chicken. Drizzle olive oil on top and season with salt and pepper
Place the pan in the oven for 20-30 minutes at 180°C or until the chicken is cooked.
Take the chicken out of the pan and add cream. Stir everything. Season with salt and pepper and add cube of chicken stock. Add fresh tarragon and let this simmer
Put the chicken back in the pan and add some more fresh tarragon
