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1
For the casserole: Heat a few inches of water to a low boil, add salt and the green beans and cook 3 to 4 minutes to tender-crisp, drain.
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2
Heat the EVOO in a large, deep skillet over medium to medium-high heat, add the mushrooms and lightly brown them, 7 to 8 minutes.
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3
Add the butter, shallots and garlic, season with salt, pepper and thyme, and stir 2 to 3 minutes more.
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4
Add the flour, stir a minute, add the wine, stir in the stock and thicken.
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5
Add the cream and Boursin and reduce the heat to simmer.
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6
Add the green beans and chicken and thicken a bit; stir in the tarragon.
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7
Transfer into a casserole dish and cool.
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8
Cover and refrigerate for a make-ahead meal.
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9
To reheat: Bring back to room temp.
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10
Bake at 375 degrees F until bubbly, 50 to 60 minutes; top with homemade or store-bought Fried Onions.
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11
For the fried onions: Heat 2 to 3 inches of frying oil to 365 degrees F in a countertop fryer or in a deep medium pot over medium to medium-high heat.
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12
Separate the onion rings and soak in the buttermilk.
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13
Toss a few rings at a time into the flour and fry until crisp; drain on paper towels and repeat with the remaining onions.
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14
Place the chicken in a large stockpot.
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15
Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt.
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16
Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer.
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17
Simmer 60 to 75 minutes, then cool the chicken in its stock.
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18
Strain the stock.
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19
Remove the chicken in large pieces from the skin and bones.
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20
Cut half of the meat into bite-size chunks.
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21
Thinly slice or pull the remaining meat.
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22
Yield: 3 pounds meat, plus 2 to 3 quarts stock
