Chicken In Tarragon Cream Sauce

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 8
• 10 sprigs tarragon, plus
• 2 tablespoons tarragon leaves
• 2 quarts rich chicken broth
• 1 1/2 quarts heavy cream
• 1 bottle dry wine (f&w recommends a french sauvignon blanc)
• salt & freshly ground black pepper
• 2 (3 1/2 lb) chicken, each cut into drumsticks,thighs and breast halves on the bone
• 1/2 lb baby carrots

Recipe

• 1 tie the tarragon stems in a bundle.
• 2 in a very large, heavy pot, combine the chicken stock with the cream, wine and tarragon stems.
• 3 bring to a boil and season lightly with salt and pepper.
• 4 add the chicken and bring to a boil, skimming.
• 5 reduce the heat to low and simmer, stirring occasionally, until the breasts are cooked through, 20 minutes.
• 6 transfer them to a platter and cover with foil.
• 7 continue to simmer the leg pieces until cooked through, about 20 minutes longer.
• 8 add the leg pieces to the breasts on the platter and cover with foil.
• 9 simmer the sauce over low heat until it has reduced by half, about 1 1/2 hours.
• 10 discard the tarragon stems.
• 11 meanwhile, in a medium saucepan of boiling salted water, cook the carrots until tender, about 4 minutes.
• 12 drain.
• 13 return the chicken to the sauce.
• 14 add the carrots and simmer over low heat for 5 minutes.
• 15 garnish with the tarragon leaves and serve in shallow bowls.