Chicken In Tarragon Cream Sauce

I love this combination of flavors. This is from food & wine magazine.

Tie the tarragon stems in a bundle.

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

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

Add the chicken and bring to a boil , skimming.

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

Transfer them to a platter and cover with foil.

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

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

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

Discard the tarragon stems.

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

Drain.

Return the chicken to the sauce.

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

Garnish with the tarragon leaves and serve in shallow bowls.

tarragon, tarragon leaves, rich chicken broth, heavy cream, dry white wine, salt & freshly ground black pepper, chicken, baby carrots