- 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
- 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.