- 2 tablespoons vegetables oil
- 1 4-pound chicken, cut into 8 pieces
- 3 tablespoons butter
- 4 parsnips, peeled, sliced
- 3 large carrots, peeled, thinly sliced
- 3 medium leeks (white and pale green parts only), halved lengthwise, sliced
- 1 pound baby new potatoes, thickly sliced
- 3 tablespoons all purpose flour
- 3 cups canned chicken broth
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried
- 1 bay leaf
- 1/4 cup whipping cream
- Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.
- Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
- Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.