- 2 large carrots
- 2 medium onions
- 2 tender ribs of celery
- 2 medium-sized leeks,
- white and tender green parts only
- ½ teaspoon dried tarragon
- Salt and freshly ground white pepper to taste
- 2 ½ pounds cut-up frying chicken, legs or thighs or breasts (with bone)
- 1 ½ cups dry white French vermouth
- 1 ½ to 2 cups chicken broth½ cup heavy cream
- 1 ½ teaspoons cornstarch
- 6 egg yolks
- 3 tablespoons minced fresh parsley
- Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
- Wash and dry the chicken pieces and set aside.
- Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
- When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
- Strain out the cooking liquid, degrease it and adjust the seasonings.
- Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
- To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
- Serve with boiled potatoes, noodles, gnocchi or just good French bread.
Preparation
