Tarragon Chicken with Cream

   4 servings
4 chicken whole legs or breasts
2 tablespoons coconut oil
Salt and pepper to taste
½ cup onions, chopped
½ cup dry white wine (optional), or water
1 ¼ cups chicken stock
1 tablespoon Dijon mustard
¼ cup raw, organic cream
3 tablespoons crème fraiche
1 tablespoon fresh tarragon, minced
   1. Heat the coconut oil in pan over medium high setting. Season the chicken with salt and pepper. When pan is hot, place chicken in pan. Let the chicken cook for 3 minutes on each side until chicken is brown and crusty. Remove from pan, cover, and set aside.
   2. Remove all but 1 teaspoon of fat from pan. Reduce heat to medium low. Add onions and cook for 2 minutes, add the wine or water and reduce until almost dry, about 3 minutes.
   3. Add the stock, mustard, cream and half the tarragon and mix well. Add chicken to the sauce, cover and cook until chicken is cooked through, about 15–20 minutes.
   4. When done, remove chicken and stir in creme fraiche. Put the chicken on a plate and pour sauce over top. Sprinkle with remaining tarragon.