(Poularde de Bresse a liter#Estragon) 1. rinse the chicken, rub dry, carve into four parts, season with salt and season with pepper.
2. fry the chicken in olive oil and butter in a large pan until golden brown.
3. pour chicken soup and continue to cook covered for 30 minutes.
4. rinse tarragon, pluck finely and sauté briefly in olive oil. 5. pour in whipped cream and boil to 1/3.
Season with juice of one lemon, salt, saffron and pepper.
Drain chicken pieces, arrange on warm plates and serve with tarragon sauce.