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1
For the chicken: Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt.
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2
Cover with water and bring to a boil.
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3
Reduce the heat to a simmer and poach the chicken for 1 hour.
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4
When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces.
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5
Strain the stock and reserve.
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6
For the pasta: Meanwhile, heat the butter and EVOO in a saucepan over medium-low to medium heat.
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7
Add the fennel, garlic and onions and cook very slowly until they are very sweet and soft, 20 to 25 minutes (do not let the onions brown).
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8
Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.
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9
Transfer the fennel mixture to a blender or food processor and add the heavy cream and 1 cup reserved poaching liquid (or chicken stock).
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10
Puree until smooth, then return the mixture to the pot, season with salt and white pepper and simmer over low heat to thicken the sauce a little, 10 to 15 minutes.
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11
Add one-third of the chicken to the sauce and reserve the remaining chicken for another use.
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12
Bring a large pot of water to a boil for the pasta and season with salt.
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13
Cook the pasta until al dente.
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14
Scoop out a bit of the cooking liquid and add it to the sauce to thin it slightly.
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15
Drain the pasta, then add it to the sauce and toss to combine.
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16
Garnish the pasta with the pine nuts, cheese, fennel fronds and tarragon.
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17
Cook's Note: If you are not serving the chicken immediately, cool the chicken-sauce mixture and refrigerate.
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18
Reheat in a saucepan over medium-low heat.
