Chicken in Orange Cream

8 chicken thighs
salt & pepper
all purpose flour
1/4 cup butter or margerine
1/4 cup vegetable oil
1 clove garlic,minced
1 1/2 Tbsp.thinly sliced green onion
1 1/2 Tbsp. orange juice
1 tsp. grated orange peel
1/2 cup dry white wine
2 tsp. sugar
1/4 tsp. dry tarragon
1/2 cup sour cream
orange wedges

Season chicken with salt & pepper.Dredge in flour & shake off excess. Melt butter and oil in large frying pan over med. heat. Cook thighs 4 at a time, turning until well browned on all sides and meat near bone is no longer pink,about 20 min. Transfer to a platter & keep warm. Pour off drippings and discard. Add garlic, onion, orange juice, orange peel and wine. Increase heat to med. high. Bring to a boil, stirring to scrape up brown bits; remove from heat. Stir sugar, tarragon and 1 1/2 tsp. flour into sour cream; then stir sour cream into wine mixture.Return to heat & cook, stirring, until sauce comes to a gentle boil. Season to taste with salt & pepper; pour over chicken. Pass orange wedges around to squeeze over chicken.