Instructions: Dry chicken; season with salt and pepper. Heat oil in medium-sized skillet.

Place chicken, skin-side down, in skillet; brown over medium heat until golden. Turn chicken; add onions and mushrooms. Saute until chicken and vegetables are golden brown. Add wine and tarragon. Simmer, covered, about 30 minutes or until chicken is cooked and tender. Add kiwifruit; cook and stir gently about 1 minute or until kiwifruit is thoroughly heated. Salt and pepper to taste.

*One large onion, cut into eighths, can be substituted.

**Four large mushrooms, halved, can be substituted.

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