INGREDIENTS:
2ea LARGE CARROTS
2ea MEDIUM ONIONS
2ea RIBS OF CELERY
2ea MEDIUM-SIZED LEEKS, WHITE AND TENDER GREEN PARTS ONLY
½ tsp DRIED TARRAGON
2½ # CUT-UP FRYING CHICKEN, LEGS OR THIGHS OR BREASTS (WITH BONE), OR A
MIXTURE OF THESE
THE SPICE COACH GOURMET CAJUN BLEND
1½cup DRY WHITE FRENCH VERMOUTH
2cup CHICKEN BROTH
½cup HEAVY CREAM
1½ tsp CORNSTARCH
6ea EGG YOLKS
3 tbsp MINCED FRESH PARSLEY
SALT AND FRESHLY GROUND WHITE PEPPER TO TASTE
1. 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.
2. WASH AND DRY THE CHICKEN PIECES, SEASON WITH THE SPICE COACH
GOURMET CAJUN SPICE BLEND AND SET ASIDE.
3. 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.
4. 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.
5. STRAIN OUT THE COOKING LIQUID, DEGREASE IT AND ADJUST THE SEASONINGS.
6. 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 A SIMMER OR THE EGG YOLKS WILL CURDLE.
7. TO SERVE, LADLE THE CHICKEN, VEGETABLES AND SAUCE INTO LARGE WARM SOUP BOWLS AND SPRINKLE EACH SERVING WITH PARSLEY.
8. SERVE WITH BOILED POTATOES, NOODLES, GNOCCHI OR JUST GOOD FRENCH BREAD.