Photo: Jennifer Causey; Styling: Claire Spollen
Instead of tarragon, you can substitute fresh parsley in this classic chicken and pasta dish.
Serves 4 (serving size: about 1 cup)
1. Place first 8 ingredients in a large stockpot; bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is done. Place chicken on a cutting board; cool. Remove solids with a slotted spoon, reserving liquid; discard solids.
2. Remove skin from chicken; discard skin. Remove breast halves and leg and thigh meat; reserve bones. Shred 1 chicken breast half and dark meat chicken; reserve for Shredded Chicken Tortilla Soup and Chicken Salad with Bok Choy, Almonds, and Apricots. Add bones to pan; simmer, uncovered, 1 1/2 hours, skimming surface occasionally. Discard bones. Bring stock to a boil; cook 12 minutes or until reduced to 4 1/2 cups.
3. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.
4. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Add shallots; sauté 1 minute. Add 1/4 teaspoon salt and mushrooms; cook 4 minutes. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add wine; cook 1 minute. Add 1/2 cup stock (reserve remaining 4 cups for Shredded Chicken Tortilla Soup) and reserved 1/3 cup pasta cooking liquid; simmer 2 minutes. Cut remaining chicken breast half into 1/2-inch pieces. Stir in chicken pieces, 1/2 teaspoon salt, crème fraîche, chopped tarragon, ground pepper, and pasta. Garnish with tarragon sprigs.