Chicken, Pea and Fennel Broth with Tarragon Sauce

Ingredients

• 50 ml olive oil
• 2 small leeks, thinly sliced
• 1½ bulbs of baby fennel, thinly sliced using a mandolin (fronds reserved)
• 3 cloves of garlic, finely chopped
• 1 fresh organic chicken (1.8kg)
• 2 bay leaves
• 4 pieces of lemon rind, removed with a peeler
• 200 gm day-old crustless sourdough bread, coarsely torn
• 150 gm frozen peas
• Tarragon sauce
• 30 gm day-old crustless sourdough bread, coarsely torn
• 50 ml lemon juice
• 25 ml tarragon or white wine vinegar
• 2 hard-boiled egg yolks
• ¾ cup each of (loosely packed) tarragon and flat-leaf parsley leaves
• 1 clove of garlic, finely chopped
• 150 ml olive oil