Ingredients

• 8 tbsp olive oil
• flour
• for dusting
• 400g /14oz chicken thighs
• skinned and boned
• 150g /5½oz small onions
• peeled
• 1 carrot
• very finely chopped
• 1 celery stalk
• very finely chopped
• 300g/10½oz button mushrooms
• halved
• 200ml/7fl oz dry white wine
• 500ml/18fl oz chicken stock
• freshly grated nutmeg
• to taste
• 3 free range egg yolks
• beaten with 4 tsp of milk
• 1 tbsp finely chopped fresh parsley

Directions

• Heat six tablespoons of the olive oil in a frying pan over a medium heat.
• Sprinkle some flour onto a plate. Coat the chicken thighs in the flour
• shaking off any excess
• and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side
• or until golden-brown on each side.
• Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.
• Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion
• carrot
• celery and mushrooms for five minutes
• or until softened.
• Add the wine and the stock
• bring to a simmer and cook for a further 10 minutes.
• Return the chicken to the pan and season to taste with salt
• freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes
• or until the chicken is cooked through
• Just before serving
• stir in the egg yolk mixture until smooth and sprinkle over the parsley.