1 1/2 pounds green beans, trimmed and cut into thirds
1 tablespoon EVOO
1/2 pound button mushrooms, sliced
4 tablespoons butter
2 large shallots, chopped
3 to 4 cloves garlic, chopped
2 tablespoons chopped fresh thyme
4 tablespoons flour
1/2 cup dry white wine
2 cups chicken stock/poaching liquid from Poached Chicken, recipe follows
1 cup cream or half-and-half
1 wheel Boursin (5.4 ounces) or other garlic-and-herb cheese
1 1/2 pounds cooked pulled or sliced Poached Chicken, recipe follows
2 to 3 tablespoons fresh chopped tarragon or 1 tablespoon dried tarragon
Fried Onions, homemade or store-bought, recipe follows
One 4- to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
1 small to medium onion, very thinly sliced
1 cup buttermilk
1 cup flour, aggressively seasoned with salt, pepper and paprika
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