This was rich and creamy, different from the Spanish version, but just as good. This was taken from Gourmet, March 2007: Pat 3-4 pounds chicken dry and season with salt and pepper. Heat 2 tbsp olive oil until hot. Saute chicken until brown, about 10 minutes per batch. Pour off all but 2 tbsp oil and cook 1/2 cup finely chopped shallots, 1 minced garlic clove and one bay leaf, until softened, about 2 minutes. Add 1/2 cup white wine. Boil. Stir in 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp dried tarragon, and return chicken to pan, skin side up. Simmer, covered, 25 minutes. Remove chicken and keep warm. Reduce sauce to thicken. Stir in 1/2 tbsp chopped fresh tarragon and 1/4 tsp lemon juice. (We added some chopped parsley too.) Take out bay leaf and pour sauce over chicken. We served with salad, roasted fingerling potatoes, and green beans sauteed with mushrooms.
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