4 lbs. roasting chicken
2 tbsp. butter
1 tsp. tarragon leaves
1 tsp. salt
Dash of pepper
1 lb. shrimp in shell
1 (10 1/4 oz.) can condensed chicken broth, undiluted
1 sm. onion
1/8 tsp. dried red pepper

SAUCE:

1 tbsp. butter
1 tbsp. flour
1 (16 oz.) can tomatoes, drained
1/3 cooking liquid from shrimp
2/3 c. dry white wine
2/3 c. heavy cream
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 degrees. Combine 2 tablespoons butter with tarragon, 1 teaspoon salt, and the pepper. Mix and place 1/2 in cavity of the chicken. Spread rest over the chicken. Roast 1 hour.

COOK SHRIMP: In large saucepan, combine chicken broth, red pepper and onion. Bring to a boil, add shrimp. Cook 3 minutes or until shrimp turns red. Remove shrimp shell and set aside. Reserve 1/3 cooking liquid from the shrimp for the sauce. Put the shelled shrimp into remaining liquid to keep it warm.

SAUCE: In medium saucepan melt the butter. Remove from heat. Stir in flour, drained tomatoes and 1/3 cup reserved cooking liquid. Bring to boiling stirring. Add wine, cream, salt, and paprika. Cook, stirring, 5 minutes longer. Strain sauce. Place chicken on serving platter. Arrange 1/2 shrimp over the chicken and rest around it. Cover chicken and shrimp with 1/3 of the sauce. Pass the rest of sauce. Makes 6 servings.