This recipe takes time, but you can make it ahead of time and keep it in the fridge.
Difficulty:[usr 3]
Peel the onion and chop it. Wash the leek and chop the white. Put them in a large saucepan, add the chicken breasts, the bouquet garni, salt and add 1/2 teaspoon of crushed pepper. cover with water and add 20 cl of white wine. Slowly bring to the boil, skim and cover. Cook gently for 30 minutes. Drain the chicken breasts.
Wash and pat dry the bunch of tarragon. Reserve 20 beautiful leaves. Chop the remaining leaves and put them in a saucepan with 1/2 teaspoon of crushed pepper and the rest of the white wine. Reduce by half. In addition, on the one hand heat the chicken broth, on the other hand melt the butter without letting it color. Add the flour to the butter and stir, then dilute with the hot broth, whisking. Prepare the jelly with a sachet.
Strain the white wine reduction with tarragon and add it to the white sauce. Cook gently, stirring occasionally for 15 minutes. Add the fresh cream and mix thoroughly. Incorporate the jelly and mix again. Salt and pepper. Let cool. Wipe the chicken breasts and place them on a rack, which is placed on a dish.
Coat the chicken breasts with a thick layer of hot and cold sauce, coating them as evenly as possible. Then arrange them on a serving dish and place the tarragon leaves as a decoration, which will stick in the sauce. Refrigerate until ready to serve.
Source:Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal.
