Pommes De Terre a La Creme Avec Poulet Et Lapin

6 CHICKEN THIGHS 1 RABBIT ( IN PEICES) 3 tABLESPOONS OF CAYENE PEPPER 5 tABLESPPONS OF ROSEMARY 3 tABLESPOONS OF tHYME 5 TABLESPOONS OF MINCED GARLIC 3 CUPS OF SLICED MUSHROOMS 1 CUP OF YELLOW BELL PEPPER 1 CUP OF CHOPPED HAM 1 CUP OF MINCED ONION 1 CUP OF DICED CELERY 1 DICED CARROTS ( STEAMED) 1 CUP OF SOUR CREAM 3 CUPS OF CHICKEN STOCK 2 CUPS OF VERMOUTH 1/2 CUP BROWN ROUX ( 1/2 FLOUR & 1/2 CUP OF OLIVE OIL) 4 CUPS OF PEELED AND SLICED POTATOES IN TWO PANS WARM OLIVE OIL, SALT AND PEPPER RABBIT AND CHICKEN ADD CHIKEN (SKIN SIDE DOWN) AND RABBIT, BROWN EACH SIDE IN OLIVE OIL. REMOVE FROM HEAT. IN THE SECOND PAN ADD OLIVE OIL, ADD POTATOES COOK POTATOES UNTIL SOFTENED, ADDMUSHROOMS, ONIONS AND GARLIC CELERY AND CARROTS CHICKEN STOCK , WHEN THE STOCK BEGANS TO BOIL, REMOVE FROM THE HEAT. BACK IN THE FIRST PAN, ADD HAM AND ROUX, WHEN ROUX HAS WARMED ADD VERMOUTH, ADD CHICKEN AND RABBIT BACK TO THE PAN, AND REMOVE FROM THE HEAT. ADD SOURCREAM TO THE POTATOES IN A LARGE BAKING PAN ADD POTATOES TOP WITH SEASONING, AND COVER THE THEM WITH RABBIT AND CHICKEN AND GRAVY. COOK FOR 1 HOUR AT 350 DEGREES. COVERED WITH FOIL.