Chicken Vegetable Stew

Ingredients

• 1 chicken (about 1.5 kg, cut into pieces)
• 2 onions (chopped)
• 4 Carrots
• 1 stalk leeks
• 4 parsnips
• 2 Celery stalks
• 2 tbsp crème fraîche
• 1 l chicken broth
• 4 egg yolks
• Salt
• Pepper (freshly ground)
• 2 tbsp tarragon (coarsely chopped)

Instructions

1. 1.

   Peel and cut carrots and parsnips into sticks or matchsticks.

2. 2.

   Wash, trim, and slice leeks into rings.

3. 3.

   Wash, trim, and slice celery into rounds.

4. 4.

   Bring chicken broth to a boil and add the washed chicken pieces. Simmer gently for about 30 minutes, skimming foam occasionally.

5. 5.

   Add the vegetables, cover, and simmer for another 30 minutes. Then remove 0.5 l of the broth. Whisk crème fraîche and egg yolks in a pot, gradually adding some cooled broth while stirring. Warm slowly under constant stirring (do not boil) until the sauce thickens. Add tarragon and season with salt and pepper.