Waterzooi de Poulet

In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper . Tie together bay, parsley and thyme and add to the pot with stock or broth . Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley . Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.