Saute chicken for 3 minutes on each side. Throw in potatoes and coat with oil in the pan. Pour in chicken stock, summer for about 7 minutes.

Remove lid, turn heat up to high, boil most of chicken stock away, until a thin layer is left on the bottom of the pan. Scatter vegetables in pan, put lid back on, cook for 3 minutes on medium.

Add creme fraiche, stir in and begin adding tarragon. Add seasoning as you want. Once creme fraiche is mixed in, turn off heat, lid on, summer for 2 minutes. Serve from pan.