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1
Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide.
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2
(This should come to about five cups in all.)
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3
Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
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4
Wash and dry the chicken pieces and set aside.
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5
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.
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6
Pour in the vermouth and enough chicken broth to barely cover the chicken.
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7
Up to this point, the recipe may be prepared several hours in advance.
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8
Cover and refrigerate.
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9
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.
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10
Strain out the cooking liquid, degrease it and adjust the seasonings.
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11
Blend the cream and cornstarch in a small mixing bowl.
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12
Whisk the egg yolks in a large bowl and stir in the cream mixture.
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13
Slowly whisk in the hot cooking liquid.
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14
Pour the sauce over the chicken.
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15
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.
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16
To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
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17
Serve with boiled potatoes, noodles, gnocchi or just good French bread.
