Chicken Fricassee

Ingredients :

1 chicken (1.5 kg)
1 onion
carrots
25 g butter
2 c. in s. flour
70 cl chicken broth
25 cl dry white wine
parsley
230 g mushrooms
2 egg yolks
100 g cream
Lemon juice
Salt, black pepper


Preparation (for 6 persons)


In a saucepan, cook carrots and onion in butter for 5 minutes over medium heat. Cut chicken into a dozen pieces. Add the chicken to the pan. Turn the pieces every minute for 4 minutes, when the chicken is lightly browned.
Reduce the heat to low, cover and cook very gently. Turn the chicken once during cooking.
Add salt, pepper and flour on both sides of the chicken. Cover and cook gently for 4-5 minutes. Turn chicken once during cooking.
Remove from heat. Boil the broth and pour over chicken. Add wine, parsley and enough broth or water to cover the chicken. Bring to a boil slowly. Cover and cook gently for 30 minutes.
Cook the mushrooms with butter and just a few drops of lemon juice. Remove the cooking mushrooms and chicken. Simmer the juice for 3 minutes in a saucepan. Remove the fat from the juice. Increase heat, boil, and stir until the sauce reduces by itself, enough to get 4 or 5 cups of coffee.
Mix egg yolks and cream. While beating the mixture, add the sauce very gently. Pour the sauce into a saucepan and cook over fairly high. Stir the sauce without stopping. Boil for 1 minute. Add a few drops of lemon juice, salt and pepper.
Pour the sauce over the chicken and vegetables. Reheat if needed.