Poached Chicken with Creamy Tarragon Sauce

A SUMPTUOUS and elegant dish, poularde pochée à l’estragon begins with a whole chicken poached in a veal or chicken stock with a few aromatic vegetables. The resulting fortified stock is turned into a creamy white tarragon sauce. In restaurants, the dish would be offered only if two or more people were sharing it. At the three-star restaurant Oustaù de Baumanière in Les-Bauxde-Provence (in the south of France), however, I was allowed to order poularde à l’estragon just for mys