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Heat vegetable oil in heavy large Dutch oven over
medium heat.
Sprinkle chicken pieces with salt and pepper. Add
chicken to pot in
batches and cook until light brown, about 5 minutes
per side.
Transfer chicken to bowl. Pour off fat from pot
and discard.
Add butter to same pot and melt over medium heat.
Add sliced
parsnips, carrots, leeks and potatoes and stir
to coat. Cook 8
minutes, stirring occasionally. Add flour and stir
2 minutes.
Gradually mix in chicken broth. Increase heat and
bring to boil.
Return chicken to same pot. Add 1 tablespoon tarragon
and bay leaf.
Reduce heat, cover and simmer until chicken and
vegetables are cooked
through, turning chicken occasionally, about 30
minutes.
Using tongs, transfer chicken pieces to large shallow
bowl and tent
with foil. Add whipping cream to pot; increase
heat and simmer until
liquids thicken to sauce consistency, about 10
minutes. Discard bay
leaf. Mix in remaining 1 tablespoon tarragon. Season
stew to taste
with salt and pepper. Spoon sauce and vegetables
over chicken and
serve.
