Grilled Tarragon Chicken With Carrots

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Washington Post


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2 bunches tarragon leaves, minced and set aside separately, with several sprigs saved for garnish

1 teaspoon salt

1 cup white wine vinegar

3 medium shallots, quartered

1 tablespoon ground fennel

1 cup low-sodium chicken broth

2 bay leaves, broken in half

16 whole black peppercorns

1 large lemon, thinly sliced

3/4 cup olive oil

12 boneless, skinless chicken breast halves or 10 chicken thighs and drumsticks


Freshly ground black pepper

2 10-ounce bags matchstick carrots (already cut up)

1 1/2 ounces (1 package) demi-glace, such as Poulet Gold brand

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