Instead of tarragon, you can substitute fresh parsley in this classic chicken and pasta dish.
1 (4.5-pound) whole chicken
3 quarts water (12 cups)
2 teaspoons black peppercorns
8 garlic cloves, crushed
3 celery stalks, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
1 medium yellow onion, quartered
1 (1-inch) piece fresh ginger, sliced
7 ounces uncooked fettuccine
2 teaspoons olive oil
1/3 cup chopped shallots
3/4 teaspoon kosher salt, divided
1 (8-ounce) package sliced cremini mushrooms
2 teaspoons all-purpose flour
1/2 cup dry white wine
1/3 cup crème fraîche
1 tablespoon chopped fresh tarragon, divided
1/4 teaspoon freshly ground black pepper
How to Make It
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.
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.
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.
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.
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