1 tablespoon unsalted butter
1 tablespoon olive oil
1 (about 3 pound/1.4 kg) chicken, cut into 8 pieces
Salt and freshly ground black pepper
1/2 cup chicken stock
1 shallot, minced
3/4 cup dry white wine
1 cup creme fraiche
1/2 cup chopped fresh tarragon
Lemon juice, to taste
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