Chicken, quarters 1kg. Button onions 16 nos. Chicken stock 250 ml. Dry white wine 250 ml. Button mushrooms, quartered 12 nos. Egg yolks, beaten 2 nos. Lemon juice 1/2 no. Fresh parsley, chopped As required Black pepper, ground As required Butter 55 gms. Salt As required

1.Heat butter in a large pan, add chicken pieces, onions and cook for 10 minutes, until chicken is browned. 2.Remove onions with a slotted spoon and set aside. 3.Add the stock, wine, salt and pepper, bring to a boil, cover and simmer for 20 minutes. 4.Return the onions to the pan and cook for 20 minutes. 5.Add the mushrooms and cook for another 10 minutes. 6.With a slotted spoon transfer the chicken and vegetables to a warm plate. 7.Boil the chicken liquid until reduced to 1/3 quantity. 8.Remove a cup full of liquid, cool and then stir into the egg yolk. 9.Then stir this egg mixture into the pan with the liquid and stir gently till it thickens. 10.Stir in the lemon juice and put in the chicken and vegetables and mix well with the sauce. 11.Garnish with parsley and serve.