Poached Chicken With Tarragon

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5 whole boned chicken legs

1 stick (4 ounces) unsalted butter—2 tablespoons melted

Salt and freshly ground white pepper

Chicken Mousse

1/2 pound thin green beans, cut into 2-inch lengths

30 baby carrots

3 small leeks, white and tender green parts, halved lengthwise and cut into 1-inch lengths

3/4 pound shallots, thinly sliced

3 garlic cloves, thinly sliced

2 tablespoons tarragon vinegar

2 cups dry white wine

Rich Chicken Stock

2 cups heavy cream

5 chicken breast halves on the bone

1 cup frozen baby peas

1 tablespoon chopped tarragon

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