FRICASSEE de VOLAILLE

Fricassee de Volaille
Makes 4 to 6 servings

1 fryer chicken, about 3 1/2 pounds, cut into serving pieces
Salt and freshly ground black pepper to taste
2 tablespoons butter
1/2 cup coarsely chopped onions
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1/4 cup dry vermouth
1 1/4 cups chicken broth
1 bay leaf
2 sprigs fresh thyme
1 cup carrots, cut into fine, julienne strips, about 2 inches long
1 1/2 cups loosely packed leeks cut into fine, julienne strips, about 3 inches long
1/2 cup heavy cream

Sprinkle the chicken with salt and pepper. Melt the butter in a skillet and add the chicken pieces, skin side down. Cook over moderate heat for about 1 minute without browning.
Scatter the onions over all and cook for 30 seconds. Add the garlic and stir it around. Cook the chicken for about 4 minutes, turning the pieces often in the butter.

Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat for about 20 minutes.
Meanwhile, bring two pans of water to a boil for the carrots and leaks. Drop the carrots into one pan, the leeks into the other. Let the carrots simmer for about 1 minute and drain. Let the leeks simmer for about 4 minutes and drain.
When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer for about 2 minutes and serve hot.