Chicken and Mushroom Stroganoff

Instead of tarragon, you can add fresh parsley to this classic chicken and pasta dish.
Put the first 8 ingredients in a large roasting pan; bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is tender. Place the chicken on a cutting board; let cool. Use a slotted spoon to remove the dry residue, leaving the liquid; discard the dry ones.Remove the skin from the chicken; discard the skin. Remove the breast halves and the calf and thigh meat; leave the bones. Chop 1 half chicken breast and dark meat chicken; reserve for chicken tortilla soup and chicken salad with bok choy, almonds and apricots. Add the bones to the skillet; simmer uncovered for 1 1/2 hours, occasionally skimming the foam from the surface. Remove the bones. Bring broth to a boil; cook for 12 minutes or until reduced to 4 1/2 cups.Cook the pasta according to the instructions on the package, without adding salt or fat. Drain in a colander over a bowl, reserving 1/3 cup of the cooking liquid.Preheat a large nonstick skillet over medium-high heat. Add the butter; stir to combine. Add the shallots; saute for 1 minute. Add 1/4 teaspoon salt and mushrooms; cook for 4 minutes. Sprinkle the pan with flour; cook for 1 minute, stirring constantly. Add the wine; cook for 1 minute. Add 1/2 cup broth (save the remaining 4 cups for the shredded chicken tortilla soup) and the remaining 1/3 cup pasta liquid; simmer for 2 minutes. Cut the remaining half of the chicken breast into 1/2-inch thick pieces. Add the chicken pieces, 1/2 teaspoon salt, fresh cream, chopped tarragon, ground pepper and pasta. Garnish with sprigs of tarragon.