Another great recipe from Potager by Georgeanne Brennan.
The chicken is grilled; the scalliona and sliced carrots are cooked separately in butter, slowly, until very well done, and the chicken is served over them. IIRC there is tarragon in the chicken marinade. D had bought fresh tomatoes from Dirty Girls Farms at the market, so we had those, too.
More when I have time… what wine did we have with this?
(Begun on the 29th.)