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Categories:
carrots onions celery leeks tarragon salt chicken chicken broth heavy cream cornstarch egg yolks fresh parsley
Viewed: 31 - Published at: 2 years agoIngredients
- 2 large carrots
- 2 medium onions
- 2 tender ribs of celery
- 2 medium-sized leeks, white and tender green parts only
- 1/2 teaspoon dried tarragon
- Salt and freshly ground white pepper to taste
- 2 1/2 pounds cut-up frying chicken, legs or thighs or breasts (with bone), or a mixture of these
- 1 1/2 cups dry white French vermouth
- 1 1/2 to 2 cups chicken broth
- 1/2 cup heavy cream
- 1 1/2 teaspoons cornstarch
- 6 egg yolks
- 3 tablespoons minced fresh parsley
Method
- 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.
