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1
Bone the chicken legs: Set each chicken leg, meaty side down, on a work surface.
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2
Using a sharp knife, make 1 slit from the thighbone down to the end of the drumstick.
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3
Scrape the meat from the bones; remove the bones, keeping the skin and meat intact.
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4
Using a pair of sturdy tweezers, pull out the white tendons from the drumstick.
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5
Spread each boned leg between 2 sheets of plastic wrap and pound to a 1/2-inch thickness.
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6
Cut five 9-inch squares of foil.
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7
Lightly brush the foil with the melted butter.
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8
Discard the plastic wrap and set each chicken leg in the center of a foil square, skin side down.
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9
Sprinkle with salt and white pepper.
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10
Pipe a 1-inch stripe of Chicken Mousse down the center of each chicken leg; fold the meat around the mousse and roll the chicken up in the foil.
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11
Twist the ends to form a tight log.
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12
Refrigerate for at least 1 hour or overnight.
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13
Bring a large pot of salted water to a boil.
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14
Have a large bowl of ice water near the stove.
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15
Cook the beans in the boiling water until crisp-tender, about 4 minutes.
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16
Using a slotted spoon, transfer the beans to the ice water.
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17
Return the water to a boil and blanch the carrots for 6 minutes; add the carrots to the beans.
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18
Repeat with the leeks, blanching them for 2 minutes before refreshing them.
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19
Drain the vegetables.
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20
Melt 4 tablespoons of the butter in a large saucepan.
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21
Add the shallots and garlic and cook over moderately low heat, stirring, until softened but not browned, about 8 minutes.
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22
Add the vinegar and cook over moderately high heat until evaporated.
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23
Add the wine and cook, stirring occasionally, until reduced to about 1/2 cup, about 15 minutes.
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24
Add 2 cups of the Rich Chicken Stock and boil gently until reduced to 3/4 cup, about 20 minutes.
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25
Add the cream and boil until the sauce has reduced to 2 cups, about 15 minutes.
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26
Strain the sauce through a fine sieve, pressing hard on the solids.
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27
Return the sauce to the pan and season with salt and white pepper.
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28
Whisk in the remaining 2 tablespoons of butter.
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29
Steam the stuffed chicken legs over high heat for 25 minutes, or until an instant-read thermometer inserted in the center of a leg registers 175.
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30
Transfer the legs to a cutting board and let stand for 10 minutes.
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31
In a large saucepan, bring the remaining 8 cups of Rich Chicken Stock to a boil.
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32
Add the chicken breasts and simmer gently over moderately low heat until cooked, 15 to 18 minutes.
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33
Unwrap the chicken legs and cut each in half crosswise.
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34
Remove the breast meat from the bones in 1 piece and cut in half.
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35
Rewarm the blanched vegetables and the peas in the stock.
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36
Reheat the sauce over low heat.
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37
Arrange a piece of breast and stuffed leg on each plate.
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38
Using a slotted spoon, transfer the vegetables to the plates.
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39
Reserve the stock for another use.
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40
Using an immersion blender or electric mixer, whir the sauce until frothy.
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41
Spoon some sauce over the chicken and vegetables, sprinkle with the tarragon and serve.
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42
Pass the remaining sauce separately.
