Tarragon Chicken (Poulet a L'estragon)

This is a favorite dish in the Burgundy region of France.

Yield: 6 to 8 servings

Ingredients

• 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
• 1 cup chicken broth or bouillon
• 3 medium carrots, sliced
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon leaves
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 4 ounces mushrooms, sliced
• 2 stalks celery, sliced
• 1 medium onion, sliced
• 1/2 cup dry white wine
• 1/2 cup Half-and-Half
• 3 tablespoons all-purpose flour
• 1 egg yolk
• Hot cooked noodles

Instructions

1. Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven; reduce heat. Cover and simmer for 30 minutes.
2. Add mushrooms, celery and onion. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
3. Remove chicken and vegetables to warm platter with slotted spoon; keep warm.
4. Drain liquid from skillet; strain and reserve 1 cup. Pour reserved liquid and the wine into skillet.
5. Mix Half-and-Half, flour and egg yolk until smooth; stir into wine mixture. Cook, stirring constantly, until thickened.
6. Serve with chicken, vegetables and noodles.