Ingredients:

						
4 Lbs. Roasting Chicken 
2 Tbsp. Butter 
1 Tsp. Tarragon Leaves 
1 Tsp. Salt 
Dash Of Pepper 
1 Lb. Shrimp In Shell 
1 (10 ¼ 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 
½ Tsp. Salt 
½ Tsp. Pepper

Preheat Oven To 400 Degrees. Combine 2 Tablespoons Butter With Tarragon, 
1 Teaspoon Salt, And The Pepper. Mix And Place ½ In Cavity Of The Chicken. 
Spread Rest Over The Chicken. Roast 1 Hour					

Preparation:
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 ½ 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. You can serve with your family and friends.