INGREDIENTS
3
chicken breasts
1 serving
olive oil
1 serving
kosher salt and pepper
6 tbsp
butter
5 cups
leeks
4 cups
fennel
3 cups
carrots
3 cloves
garlic
1 tbsp
tarragon leaves
1/4 cup
wondra flour
3/4 cup
cream sherry
7 cups
chicken stock
2
parmesan cheese rind
10 oz
peas
1 cup
pearl onions
1/4 cup
parsley