3 pounds of chicken pieces
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1/3 cup of butter
1 cup of apple cider
3 cups of carrots, cut into 2 inch pieces
1/4 cup of water
1 tablespoon of honey
1/4 cup of chopped parsley
1/2 cup of light cream
1/2 cup of chopped fresh tarragon or 1 teaspoon of dried tarragon  

Rub the chicken pieces well with salt and pepper. Heat 1/4 cup of butter in heavy bottomed pan, lightly brown chicken pieces on all sides. Add the cider. Cover and simmer for 45 minutes. Heat the remaining 1/4 cup of butter in a deep pan. Add the carrots, a small amount of salt and 1/4 cup of water. Cover and steam gently for 20 minutes. Allow any remaining water to evaporate. Lightly coat carrots with honey and sprinkle with 1 tablespoon of chopped parsley. Cover and keep warm. Arrange the chicken on a warm serving dish. Reduce chicken cooking liquid by half over high heat. Stir in the cream, remaining parsley, and tarragon. To serve, pour sauce over chicken.
Serves 4