Ingredients
- 2 carrots (large carrots cut into rounds)
- 2 leeks (medium-sized leeks, chopped)
- Salt and pepper, to taste
- 2 pounds boneless skinless chicken thighs
- 1 1/2 cups vermouth (dry, white)
- 1 1/2 to 2 cups chicken broth
- 1/2 cup heavy cream
- 1½ teaspoons cornstarch
- 6 egg yolks (I save the whites separately in plastic bags -- 2 at a time -- and freeze them for things like meringues and angel food cake)
- Minced fresh parsley
How to Make
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Step 1: Using a pot large enough to hold the chicken and the vegetables, layer in ⅓ of the vegetables, half the chicken, ⅓ the vegetables, remaining chicken, remaining vegetables. Add vermouth and enough chicken broth to barely cover the chicken.
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Step 2: Bring to a simmer, uncovered, and cook slowly for 25 to 30 minutes, or until the chicken is cooked through. Remove the chicken, roughly chop or shred.
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Step 3: Blend the cream and the cornstarch in a small bowl. Add to the whisked egg yolks. Whisk in some of the liquid from the pot, then add it to the pot, whisking so the eggs don't cook too fast. Return the chicken to the pot, set over medium-low heat, and cook until thickened slightly, but don't let it boil.
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Step 4: Serve in large bowls with good French (or Belgian!) bread. Top with minced parsley.
We hope you enjoy this recipe!
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