Tarragon is one of my favorite spices; I especially like it with chicken. This takes a little preparation time, but it is really worth it.
2.5 to 3 pound fryer chicken (cut up)
1/4 cup olive oil
1 cup chicken broth or bouillon
3 medium carrots (sliced in rounds)
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon leaves
1 teaspoon salt, 1/8 teaspoon pepper
1 bay leaf
4 ounces sliced mushrooms
2 stalks celery (sliced)
1 medium onion (sliced)
1/2 cup dry white wine
1/2 cup half-and-half
3 tablespoons flour
1 egg yolk
Heat the oil in a Dutch oven, add the chicken and cook until browned on all sided, about 15 minutes. Remove the chicken to another plate. Drain the oil. Heat the chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in the Dutch oven. Reduce heat; add chicken, cover and simmer for 20 minutes. Add mushrooms, celery and onion. Heat to boiling; reduce heat. Cover and simmer until the thickest pieces of chicken are done, about 15 minutes. Remove the chicken and vegetables from Dutch oven with a slotted spoon. Drain the liquid from the pan and reserve one cup. Pour reserved liquid and wine into the skillet. Mix half-and-half, flour and egg yolk until smooth. Stir this mixture into the sauce in the skillet. Cook, stirring constantly, until thickened. Return the chicken and vegetables to the sauce and warm it up for a few minutes. Serve with boiled wide noodles on a large platter, garnished with a sprig of tarragon.