Place chicken thighs in small sauce pan.
Add star anise, bay leaf, whole coriander, garlic, onion, celery, carrot and butter and olive oil until covered
Heat to a boil and reduce to simmer over low heat for 2 hours until the meat easily pulls apart with fork
Remove the skin and the bones
Place cooked meat, carrot and garlic in food processor and blend until smooth.
Add parsley, tarragon, salt, and onion powder. Blend.
Add crème fraiche and adjust one more time if necessary with confit oil
Serve in your favourite dish and store in fridge.