Chicken in Tarragon Cream Sauce

1. 1

   Tie the tarragon stems in a bundle.

2. 2

   In a very large, heavy pot, combine the chicken stock with the cream, wine and tarragon stems.

3. 3

   Bring to a boil and season lightly with salt and pepper.

4. 4

   Add the chicken and bring to a boil, skimming.

5. 5

   Reduce the heat to low and simmer, stirring occasionally, until the breasts are cooked through, 20 minutes.

6. 6

   Transfer them to a platter and cover with foil.

7. 7

   Continue to simmer the leg pieces until cooked through, about 20 minutes longer.

8. 8

   Add the leg pieces to the breasts on the platter and cover with foil.

9. 9

   Simmer the sauce over low heat until it has reduced by half, about 1 1/2 hours.

10. 10

    Discard the tarragon stems.

11. 11

    Meanwhile, in a medium saucepan of boiling salted water, cook the carrots until tender, about 4 minutes.

12. 12

    Drain.

13. 13

    Return the chicken to the sauce.

14. 14

    Add the carrots and simmer over low heat for 5 minutes.

15. 15

    Garnish with the tarragon leaves and serve in shallow bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.