1.Heat 45g butter in a large heavy-based saucepan. Cook shallots and carrots over low heat while stirring occasionally for about 5 minutes or until browned lightly. Remove from pan. In batches, cook chicken in same pan over low heat until browned lightly. Remove from pan.
2.Add flour and continue stirring until mixture bubbles and thickens. Gradually stir in combined wine, stock and mustard. Return chicken to pan with shallots and carrots; bring to the boil. Simmer, covered, about 45 minutes or until chicken is cooked through.
3.Meanwhile, boil, steam or microwave kumara until tender; drain. Mash kumara with remaining butter and 1/2 cup of cream in large bowl until smooth. Cover to keep warm.
4.Combine egg yolks, remaining cream, juice and tarragon in medium jug. Remove fricassee from heat. Gradually add cream mixture, stirring constantly.
5.Serve fricassee with mash.
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