This elegant dish from the Anjou-Touraine region requires some preparation time but can be made ahead and chilled until serving. Difficulty: Intermediate (3/5).
Peel and chop the onion. Wash the leek and chop its white part. Place in a large saucepan with the chicken breasts, bouquet garni, salt, and ½ tsp cracked pepper. Cover with water, add 20 cl white wine. Bring to a gentle boil, skim, cover, and simmer for 30 minutes. Drain the chicken.
Wash and dry the tarragon. Reserve 20 pretty leaves for garnish. Chop the rest and place in a saucepan with ½ tsp cracked pepper and remaining white wine. Reduce by half. Meanwhile, heat the chicken broth. Melt butter without browning, stir in flour to make a roux, then whisk in hot broth. Prepare the aspic jelly per package instructions.
Strain the tarragon-wine reduction into the white sauce. Simmer gently for 15 minutes, stirring occasionally. Stir in cream, then aspic jelly. Season with salt and pepper. Cool the sauce.
Pat chicken dry, place on a rack over a plate. Coat evenly with the cooled sauce. Arrange on a serving platter, decorate with reserved tarragon leaves, which will adhere to the sauce. Refrigerate until serving.
Source: Les Cuisines Régionales de France. Anjou-Touraine. Éditions du Fanal.
