1 small fryer, cut up, or 3 to 4 bone-in breasts, cut in halfSkin chicken parts, except wings, and remove all visible fat. Sweat vegetables in margarine in a heavy pot for 5 minutes. Add chicken, cover, and turn off heat for 5 minutes. Add broth, wine, and tarragon. Return to a simmer for 45 minutes, turning occasionally.
3 T margarine or butter
4 large carrots, peeled and cut into large pieces diagonally
1 large onion, blossom cut
3 ribs celery, cut into large pieces diagonally
1 leek, sliced
2 c chicken broth
1 c white wine
1 t dry tarragon
Serve over steamed rice in a bowl, with the vegetables and broth.
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