Pollo a la Criolla (Creole Holiday Chicken)

2 large Onions -- coarsely chopped
3 1/2 chicken -- cut into serving (breast) cut into 4 -- pieces
1 teaspoon Salt
1/2 teaspoon Pepper
4 garlic cloves -- minced
1/2 teaspoon Dried thyme leaves -- crushed
2 Bay leaves
8 cups chicken stock
3 large Russet potatoes, peeled -- cut into chunks
6 Carrots -- cut into 2-inch slices
3 ct Of corn -- cut into 3-inch
1 Egg yolk -- beaten
1/2 cup Cream
2 teaspoons Arrowroot (optional)
2 tablespoons Minced parsley
1 tablespoon Minced cilantro

Preheat oven to 400F. Spread half of the onions in a large, deep baking dish. Place chicken on
top. Season with salt and pepper. Sprinkle garlic, thyme and bay leaves over chicken. Spread remaining onions on top; drizzle with 1 cup stock. Roast uncovered for 30 minutes, or until chicken turns golden around the edges. Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot. Deglaze roasting pan with some water or stock and add to
the pot. Add the remaining stock and the potatoes to the pot. Simmer for 15 minutes, then add the carrots and corn. Simmer for 25 minutes. Using a wide fork, roughly mash at least 4 of the "falling apart" potato chunks to help thicken the stew. Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the
soup pot. Blend in the arrowroot if you want a thicker stew. Pour the cream mixture back into the stew, stirring until well-blended. Just before serving, add the minced parsley and cilantro. Ladle into wide, deep soup bowls. Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.