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1
Preheat the oven to 350 F.
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2
Season the chicken with the salt and pepper.
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3
Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat.
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4
Carefully, lay the chicken breasts, skin side down, in the pan.
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5
Sear for 3 minutes, or until the skin has nicely browned.
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6
Transfer the chicken, skin side up, to a nonstick jelly-roll pan.
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7
Reserve the saute pan.
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8
Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
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9
While the chicken is cooking, remove most of the fat from the saute pan.
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10
Add the carrots and onions to the pan.
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11
Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize.
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12
Add the stock and raise the heat to high.
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13
Bring to a boil, then reduce the heat to medium.
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14
Simmer for 10 minutes, or until the liquid has reduced by half.
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15
Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
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16
Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat.
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17
Add the mushrooms and shallots.
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18
Saute for 5 minutes, or until the mushrooms are golden.
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19
Season with the salt.
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20
Remove the pan from the heat and add the cognac.
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21
Carefully ignite the cognac with a long match.
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22
Allow the flame to burn out, then add the wine.
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23
Return the pan to the heat.
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24
Bring to a boil over medium-high heat.
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25
Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half.
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26
Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon.
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27
Stir in the tarragon.
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28
Taste and adjust the seasoning.
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29
Remove the skin from the chicken breasts.
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30
Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces.
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31
Place a divided chicken in the center of each of 4 warm dinner plates.
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32
Or, place Parsleyed Noodles on 4 dinner plates.
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33
Top each with a chicken breast and the mushroom sauce.
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34
Sprinkle with the Sauteed Carrots and Celery Root.
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35
Remove and discard the skin from the chicken before eating.
