4 or more pounds of chicken (cut up, seasoned with salt and pepper, floured)
1 lb of mushrooms
2 Tbsp of olive oil  and 2 Tbsp of butter  (or just your choice of oil)
1 large onion, chopped
2 carrots, chopped
3 garlic cloves
2 Tbsp of flour
1 cup of chicken stock
2 cups of white wine (preferably Riesling)
Bouquet garni (bay leaf, thyme and parsley)

• Slice the mushrooms.
• Cook the mushrooms quickly in  1/2 cup of white wine, 2 Tbsp of butter, drops of lemon and salt until the liquid is evaporated.
• In a large frying pan, gently brown the chicken in oil or butter, turning the pieces on all sides.
• Do not let brown as much as you would for a Coq au vin. Set aside.
• In the same frying pan, sweat the onion and carrots.
• Add the garlic and powder the flour over the vegetables.
• Add the wine, stock, bouquet garni and bring to a boil.
• Reduce the heat.
• Add the chicken and cook at a very low heat for 30 to 35 minutes.
• Remove chicken from casserole and reserve in a warm oven.
• Drain the liquid from the frying pan into a regular casserole.
• Discard the vegetables after squeezing all the liquid out of them.
• Reduce the liquid in the casserole by one‑half or until it reaches a nice creamy consistency.
• Add the mushrooms and the reserved chicken.
• Before serving, reheat and add the liaison (1/2 cup of crème fraîche and 1 egg yolk).

 Crème fraîche

• You can make the crème fraîche the day before by mixing 1/4 cup of sour cream with 1/2 cup of heavy cream and letting it mature at room temperature for 6 hours or overnight. Refrigerate.

You also can serve this dish without the liaison if you have concerns about cholesterol.