Ingredients

Steps

• Heat six tablespoons of olive oil in a frying pan over medium heat.
• Coat chicken thighs in flour and fry for 5 minutes per side until golden-brown.
• Remove chicken from the pan and drain on kitchen paper.
• Fry onion, carrot, celery, and mushrooms in remaining two tablespoons of oil for 5 minutes.
• Add wine and stock, then simmer for 10 minutes.
• Return chicken to the pan, season with salt, pepper, and nutmeg, and simmer for 5 minutes.
• Stir in the egg yolk mixture until smooth and garnish with parsley.