Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

Ingredients

• 2.5 ounces butter 
• 2  carrots cut into chunks
• 1 stalk celery cut into chunks
• 1  egg yolk 
• 2 tablespoons flour all-purpose
• 4.5 ounces mushrooms fresh trimmed halved
• 1 sprig parsley fresh
• 1 sprig tarragon leaves fresh finely chopped
• 1 sprig thyme leaves fresh
• 1 clove garlic 
• 8 servings salt and ground pepper black to taste
• 3 tablespoons heavy cream 
• 1  juice of lemon juiced
• 1  onion whole
• 6 cups water 
• 7 fluid ounces white wine 
• 3 pound meat from a rotisserie chicken whole cut into 8 pieces

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat.
2. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes.
3. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
4. Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side.
5. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
6. Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes.
7. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
8. In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens.
9. Whisk in tarragon.
10. Serve sauce over the chicken and mushrooms.