MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tarragon Chicken Categories: Chicken Yield: 8 Servings 3 1/2 lb Chicken pieces; up to 4 lb, -with skin and bone 3/4 ts Salt 1/2 ts Black pepper 2 tb Vegetable oil 1/2 c Shallots; finely chopped 1 cl Garlic; finely chopped 1 Turkish bay leaf -OR- 1/2 California bay leaf 1/2 c Dry white wine 1 c Heavy cream 1/2 c Reduced-sodium chicken broth 1 1/2 tb Fresh tarragon; finely -chopped 1/4 ts Fresh lemon juice Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12" heavy skillet over moderately high heat until hot but not smoking, then saut chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate. Pour off all but 2 tb oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tb tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly. Stir in lemon juice, remaining 1/2 tb tarragon, and salt, and pepper to taste. Discard bay leaf; pour sauce over chicken. Recipe FROM: MMMMM