Ingredients
Serves 4-6
1 whole chicken (about 3 1/2 pounds), cut up
Salt
2 tablespoons olive oil
1 tablespoon unsalted butter
2 shallots, or 1 medium onion, finely chopped
1 medium celery root, peeled and coarsely chopped
1 medium fennel bulb, coarsely chopped
4 sprigs fresh tarragon, leaves only, chopped, plus more for garnish
3/4 cup dry white wine
2 to 3 cups chicken stock
Zest and juice of 1 lemon
Preparation
