Cut each chicken quarter into 3 or 4 parts. Cut each wing or thigh in half. Heat the oil and 2 tablespoons of butter in large skillet over moderate heat. Add chicken and sauté until browned. Season with salt and pepper. remove from the pan. Add the garlic, scallions, and mushrooms to skillet and sauté for 5 minutes. Add tarragon, broth, wine and chicken. Bring to a boil, then cover and simmer for 30 minutes. Melt the remaining butter in small frying pan. Add the livers and sauté for 5 minutes. Add the livers to the chicken and simmer for 5 minutes longer. Garnish with parsley, and serve. Serves 4