This tasty casserole is perfect for a chilly autumnal evening. Serve with rice, pasta or boiled potatoes.
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
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.