• Preheat oven to 350°F. Place chicken, skin side up, on a sheet pan. Rub with oil; season generously with salt and pepper. Roast 35 minutes or until a meat thermometer registers 130°–140°F. Set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken into a 1-inch dice; set aside.
• Meanwhile, melt butter in a medium heavy-bottomed pot or Dutch oven over medium heat. Add leeks, fennel and carrots; sauté over medium-high 10 minutes or until leeks are tender but not browned. Stir in garlic and tarragon; sauté 1 minute. Sprinkle with flour; cook, stirring constantly, 2 minutes. Add ½ cup sherry, stock, 4 tsp salt, 1½ tsp pepper and Parmesan rind. Bring to a boil, reduce heat and simmer, partially covered, 20 minutes.
• Add chicken, peas and onions. Simmer, uncovered, 5 minutes. Remove from the heat, remove Parmesan rind; add remaining ¼ cup sherry and parsley. Serve hot in large shallow bowls topped with 2 Puff Pastry Croutons.

Puff Pastry Croutons:

• Preheat oven to 400°F. Line a sheet pan with parchment paper. Lightly dust a board and rolling pin with all-purpose flour. Unfold puff pastry. Lightly dust with flour and lightly roll to smooth out folds. Use star-shaped or fluted round cookie cutters to cut out 12 stars or rounds; place on prepared pan. Combine the beaten egg and cream; brush over tops of stars or rounds. Sprinkle with salt and pepper. Bake 8–10 minutes or until puffed and golden brown.