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Ingredients

1. 5 whole boned chicken legs
2. 1 stick (4 ounces) unsalted butter--2 tablespoons melted
3. Salt and freshly ground white pepper
4. Chicken Mousse
5. 1/2 pound thin green beans, cut into 2-inch lengths
6. 30 baby carrots
7. 3 small leeks, white and tender green parts, halved lengthwise and cut into 1-inch lengths
8. 3/4 pound shallots, thinly sliced
9. 3 garlic cloves, thinly sliced
10. 2 tablespoons tarragon vinegar
11. 2 cups dry white wine
12. 10 cups Rich Chicken Stock
13. 2 cups heavy cream
14. 5 chicken breast halves on the bone
15. 1 cup frozen baby peas
16. 1 tablespoon chopped tarragon

Description

Food & Wine