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Poached chicken with lemon & tarragon sauce
- 300ml dry white wine
- 1 small fennel , sliced or 2 sticks celery, sliced
- 1 large carrot , cut in sticks
- 2 sprigs each thyme , rosemary and tarragon
- 2 large bay leaves
- about 100g/4oz smoked bacon pieces or rinds
- tsp whole black peppercorns
- 1 tbsp bouillon powder or 2 stock cubes
- 1 whole chicken , about 2kg/4lb 8 oz
- 1 onion , quartered
- 2 egg yolks
- 142ml pot double cream
- handful fresh tarragon , chopped
- 1 tsp cornflour
- juice of 1 lemon
Directions:View on BBC Good Food
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