Poulet À L’estragon

Ingredience

4 bone in skin on chicken thighs

2Tbsp @algaecookingclub oil

2 shallots sliced

3 cloves garlic sliced

1tsp whole black pepper

3 bay leaves

1 cup dry white wine

1 cup chicken stock

1T flour

4Tbsp Creme fraiche

4Tbsp heavy cream

2Tbsp chopped tarragon (save the stems)