In a small skillet saute shallot with butter until soft, about three minutes. Add cream herbs and brandy/wine and cook for a minute , just to reduce a bit. Remove and let stand while preparing chicken.
Cut four 27 centimeter squares of parchment paper. Drizzle each with a little olive oil. Place two chicken thighs onto each paper, close to the centre and season with salt and pepper. Place a heaping spoon full of shallot mixture on top of each and top with carrots and green onion strips. Top with a sprig of fresh tarragon. To form packages, fold the paper in half over the chicken mixture. Then start to twist the edges of the paper together at one side, working your way around to the other side. The package will fold into a half moon shape. Turn under excess paper at the ends.
Place packages on a baking sheet and bake at 375 F for 20 to 25 minutes, or until parcels are puffed and chicken is cooked through.
Remove packages from the oven and place each on a plate. Bring to the table. Cut open using scissors and finish with a little drizzle of extra virgin olive oil.