Tarragon Chicken (Poulet a L'estragon)

This is a favorite dish in the Burgundy region of France.

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 cup chicken broth or bouillon
3 medium carrots, sliced
1 tablespoon minced fresh tarragon or
    1 teaspoon dried tarragon leaves
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 bay leaf
4 ounces mushrooms, sliced
2 stalks celery, sliced
1 medium onion, sliced
1/2 cup dry white wine
1/2 cup half-and-half
3 tablespoons all-purpose flour
1 egg yolk
Hot cooked noodles

Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven; reduce heat. Cover and simmer 30 minutes.

Add mushrooms, celery and onion. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.

Remove chicken and vegetables to warm platter with slotted spoon; keep warm. Drain liquid from skillet; strain and reserve 1 cup. Pour reserved liquid and the wine into skillet. Mix half-and-half, flour and egg yolk until smooth; stir into wine mixture. Cook, stirring constantly, until thickened. Serve with chicken, vegetables and noodles.

Yields 6 to 8 servings.