Braised Corn-fed Chicken with Vegetables and Tarragon Sauce

For the chicken: heat oil in large saucepan and saute prepared mushrooms for about 1 minute on high heat. Remove and set aside. Season chicken inside and out with salt and pepper, tie legs and wings with kitchen string and brown in the same pan on all sides, remove from the pan.  

Add shallots, garlic, celery and carrots to the pan and saute for 3 minutes, stirring. Add potatoes and Jerusalem artichokes and saute for a few minutes, degalze pan with wine and bring to a boil. Reduce heat and simmer.

Halve chicken with poultry shears or a large knife, cut off legs and return meat (except breasts) to the pan. Add broth and bay leaves, season with salt, pepper and thyme and simmer, covered, for about 40 minutes. 15 minutes before the end of cooking, add chicken breast. 5 minutes before the end of cooking, add mushrooms and peas. 

For the tarragon sauce: peel eggs and pass through a sieve. Rinse tarragon, shake dry, pluck off leaves and chop.

Pat dry anchovies and chop finely. 

Arrange chicken pieces with vegetables on a serving platter.