To serve 6.

1/4 cup of oil (or mixture of oil and butter)
3 lb of chicken pieces
24 small white onions peeled
2 Tbsp of flour
1 cup of dry Vouvray wine
1-1/2 cups of water
Salt, freshly ground pepper
2 cloves of garlic, chopped
bouquet garni
3 sprigs of fresh tarragon
2 cups of mushrooms sliced
3 egg yolks
3 Tbsp of cream
2 Tbsp of brandy

• Heat the oil and butter in a large pan, add the chicken pieces and turn them until they are sealed.
• Do not allow them to brown.
• Remove the chicken to a large saucepan that can go in the oven and reserve.
• Add the small onions to the pan.
• Cover with a lid and cook over a gentle heat until slightly brown.
• Preheat the oven to 375F.
• Discard the oil, add a bit of butter to the pan and the flour.  Mix well.
• Then, pour the wine and water and return to the heat until the sauce thickens.
• Drain this liquid into the large saucepan with the chicken.
• Add the salt, pepper, bouquet garni, garlic, tarragon and bring to a boil.
• Replace the chicken, add the mushrooms, cover with the lid and simmer in the oven for 45 to 60 minutes.
• Arrange the chicken in a warm platter and keep in turn off oven.
• Whisk the egg yolks with the cream and brandy.
• Pour a little of the hot liquid in which the chicken was cooked into the cream mixture and mix well.
• Return to the pan and thicken over a low heat.  Do not allow to boil.
• Taste and adjust the seasoning.
• Arrange the onions and mushrooms at each end of the dish, strain the sauce over the chicken and serve.