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.
Originally Submitted
12/6/2012
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