Preheat oven to 350F.
Brown chicken in oleo and oil. Place in casserole dish.
Sauté mushrooms in the same pan used to brown the chicken. Add flour and stir. Add soup, wine, and water. Bring to a simmer, stirring constantly, for about 10 minutes. Add cream, salt, tarragon, and pepper. Pour over chicken. Bake, uncovered, for 1 hour. Add artichokes, onions, parsely, and bake for 5 more minutes.