Steps
- Melt ¼ cup of butter in a Dutch oven over medium-low heat. Add 4 diagonally sliced leeks, 1 diagonally sliced celery stalk, and 3 diagonally sliced carrots.
- Add 4 small halved potatoes and 1 sliced onion. Cook for 3 minutes, then lift out the vegetables.
- Add 4 whole chicken legs, 1 bouquet garni of bay and thyme, and 4 cups of vegetable broth. Season with salt and pepper, cover, and bring to a boil.
- Reduce to low and simmer for 20 minutes. Return the vegetables, cover, and simmer for 15 minutes, until tender and the chicken reaches 165°F / 74°C. Remove the bouquet garni.
- Warm ½ cup of heavy cream without boiling. Whisk into 2 pasteurized egg yolks with 1 tablespoon of lemon juice.
- Remove the stew from the heat. Whisk a little broth into the yolk mixture, then gently stir it into the stew without reheating. Finish with chopped chervil.