Poulet A La Montrachet

• 2 egg yolks
• 1 long branch tarragon
• 1 bay leaf
• 1 salt
• 1/4 burgundy (white)
• 1,100 gr free-range chicken
• 240 ml double cream
• 120 gr spring carrots
• 110 gr onions
• 80 gr button mushrooms