Parlez-vous français?

According to the author of this cookbook, a Tarragon Chicken she had while in France was one of the best things she'd ever tasted. I wanted to see that all of the hubbub was about and, for once, the recipe didn't look super complicated. Yay! I crocked this yesterday...

"Tarragon Chicken" (6 quart pot)

~2 boneless, skinless chicken thighs (As always, the recipe said to use a whole chicken and skin it. I cheated.)
~1 boneless, skinless chicken breast
~3/4 c flour
~2 T butter
~2 T olive oil
~2 t salt
~1 yellow onion, halved and sliced
~2 T flour
~1 c dry white wine (I used Anakena's Sauvignon Blanc.)
~1 c chicken stock
~6 sprigs tarragon
~1 c heavy cream

Combine 3/4 c flour and salt in a resealable plastic bag.
Add chicken pieces to bag and coat completely.
Heat a sauté pan over medium-high heat.
Add butter and olive oil.
Add chicken and cook for 10 minutes, turning, until browned on both sides.
Transfer chicken to paper towels to drain.
Add chicken to crock pot.
Place sauté pan over medium-high heat again.
Add onion and 2 T flour.
Sauté for 10 minutes, stirring frequently until lightly browned.
Gradually add wine and stir scraping the browned bits off of the pan.
Add stock and cook, stirring frequently for 10 minutes or until the sauce is thick enough to coat the back of a spoon.
Pour sauce over chicken.
Place 2 tarragon sprigs on top.
Cover and cook on low for 6 hours. (The recipe said 3-8 depending on how you like your chicken.)
Pour in cream and stir well.
Cover and cook for 10 more minutes.
While this is happening, strip leaves from remaining tarragon and chop coarsely.
Before serving, add tarragon to crock pot and mix.

I served it with rotini and spinach.

4 servings.

I don't think I've ever used fresh tarragon in anything, so I wasn't really sure what to expect. Expect deliciousness! Mmm... So good. I'm not sure it ranks up there with "Best ever", but it's pretty awesome. Go make it. Now.