Chicken with apple and tarragon

1 onion

2 cloves of garlic

2 apples

800 g chicken thigh

2 tbsp butter

0,5 dl chopped fresh tarragon or 1 tbsp dried tarragon

salt

pepper

5 dl water

2 tbsp chicken stock

2 dl double cream

1 tbsp corn stark

Chop onion and garlic. Remove the pits from the apples and slice them. Cut the chicken in smaller pieces. Fry onion, garlic and apples in butter a few minutes. Add the chicken and fry for another few minutes. Add water, cream, tarragon and stock and boil for 10-15 minutes. Add salt and pepper. Mix corn stark with a little water and add to the stew. Boil until thickens. Serve with rice or bulgur.