INGREDIENTS
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3 tablespoons unsalted butter, divided
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1 whole chicken, cut into 10 pieces and patted dry
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1/2 cup all-purpose flour
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1 onion, cut into thin slices
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1/2 cup white wine or champagne
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2 cups chicken stock
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4-5 sprigs fresh tarragon
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2 egg yolks
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1/2 cup heavy cream
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1 tablespoon fresh tarragon, minced
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Juice of 1/2 lemon