Jackie Kennedy'S Poulet A' L'Estragon - cooking recipe

Ingredients

3 lbs chicken parts, can use whole chicken
2 tablespoons flour
salt
pepper
3 tablespoons butter, for browning, may need more
2 -3 shallots, finely chopped
1/2 cup chicken stock
1/2 cup dry white wine
1 bay leaf
1 pinch thyme
2 parsley sprigs
2 tablespoons dried tarragon or 1 bunch fresh tarragon
1 cup light cream
1/4 cup parmesan cheese, grated
fresh tarragon leaves, to garnish (optional)

Preparation

Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
Remove from pan and keep hot.
To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
Simmer over low heat until sauce is thick.
Strain sauce over the chicken and garnish with tarragon leaves.