Chicken With Tarragon

Recipe Ingredients

1 tablespoon	15ml	Butter
2 tablespoons	30ml	Carrots - sliced (medium)
2 sections		Green celery tops
4 sections		Parsley
3 lbs	1362g / 48oz	Ready to cook chicken
3 cups	711ml	Clear chicken broth
3 cups	711ml	Water
1/2 teaspoon	2.5ml	Dried tarragon leaves
1		Whole clove
1/2 tablespoon	7.5ml	Salt
2		Egg yolks

Recipe Instructions

Melt butter in Dutch oven. Add carrots, onions, celery, and parsley. Cover and cook over low flame for 30 minutes. Lay chicken over vegetables. Add chicken broth and water. Bring to boil.

Add 1/4 teaspoon tarragon, clove, and salt. Cover and simmer very gently for 1 1/2 hours, or until chicken is tender. Keep warm.

In small, heavy saucepan, place 3 cups of liquid in which chicken was cooked, and add 1/4 teaspoon tarragon. Bring to boil over brisk flame until reduced to half. Stir in egg yolks and heat without boiling.

Serve chicken on a heated platter. Serve sauce in sauce boat.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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