Step 1

First, pat dry the chicken parts with a paper towel. Evenly sprinkle salt and a small pinch of freshly ground pepper over both sides of all the chicken pieces.

Step 2

In a large, heavy-bottom pot (or dutch oven), heat 1 tsp of oil over medium heat. Add the bacon pieces in and sauté until the bacon is crisp. Remove the bacon using a slotted spoon so that you only remove the bacon and not its grease.

Step 3

To the pot, add the chicken pieces and cook each side until nicely browned and golden. Temporarily remove the chicken from the pot and place it on a plate to rest. To the pot, add the shallot, onion, carrots, and celery. Sauté until they're soft and tender - about 5 to 7 minutes.

Step 4

Stir in the mushroom slices until they're tender and glossy - about 5 minutes. Then stir in the flour and sauté for about 1 minute, until the flour is absorbed by all the veggies and is no longer visible.

Step 5

Pour in the chicken broth, white wine, and 2 1/3 cups (551 grams) of water to the pot. Add 1/2 tsp (2.8 grams) of salt and a pinch of ground pepper. Then tie the parsley, thyme, and bay leaf together using kitchen string. Drop this herb bouquet into the pot. Add the chicken back into the pot. Bring the mixture to a boil over medium high heat, then reduce the heat to medium-low and allow the mixture to simmer. Partially cover the pot with a lid.

Step 6

Cook the chicken for 25 to 30 minutes, until the chicken is fork tender and reads at least 165°F on a thermometer. Meanwhile, in separate bowl, whisk the egg yolks and half n half together until combined; temporarily set aside.

Step 7

Once the chicken is ready, temporarily remove the chicken from the pot. Then stream in 1/4 cup of the sauce from the pot into the bowl of egg batter, streaming it in slowly and whisking the egg batter vigorously as you do. Now, pour this egg mixture into the pot and give it a stir.

Step 8

Bring the mixture to a boil over medium-high heat for 5 minutes. Then add the lemon juice, butter, and chopped tarragon. Give everything a stir, then add the chicken back into the pot. Continue to let the sauce simmer with the chicken for a few minutes before serving. Pour some sauce over the chicken once it's plated, and add any extra sauce to a gravy boat to accompany on the table.