INGREDIENTS
1
Chicken, about 3 1/2 lb.
3
Bay leaves
2
Carrots
1
Celery stalk
1
Lemon, zest of
1
Yellow onion
3/4 cup
Chicken stock
1 lb
Pappardelle, dried
1 cup
All-purpose flour
1
Pepper, Freshly ground
1 1/4 tsp
Salt
1 tbsp
Olive oil
1 tbsp
Butter, unsalted
2/3 cup
Heavy cream
3/4 cup
White wine, dry
2 tsp
each coarsely chopped fresh tarragon and chervil or flat-leaf parsley