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1
Heat the oil and half the butter in a large casserole or pan, add the chicken and fry for a few minutes on all sides.
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2
Remove from the pan and set aside.
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3
Place half the onions and carrots in the casserole then place the chicken, breast side up, on top.
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4
Cover with the remaining onions and carrots.
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5
Add the bay leaf, thyme, salt and pepper then pour over the stock and wine.
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6
This should half cover the bird.
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7
Add more stock if necessary.
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8
Bring to the boil, cover and simmer for 40 minutes.
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9
Add the mushrooms then turn the chicken over.
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10
Continue to simmer, covered for a further 30 minutes.
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11
At the end of the cooking time, remove the chicken to a warmed serving platter.
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12
Lift out the vegetables with a slotted spoon, remove the bay leaf and arrange the vegetables around the chicken.
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13
Keep warm.
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14
Return the casserole to a high heat and boil rapidly for 5-8 minutes to reduce.
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15
Meanwhile, melt the remaining butter in a pan and lightly fry the remaining mushrooms.
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16
Sprinkle over the other vegetables surrounding the chicken.
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17
Keep warm.
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18
In a bowl beat the egg yolks together with the nutmeg.
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19
Add a little of the cooking liquid to the eggs, mix well then stir into the casserole.
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20
Remove from the heat and stir once.
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21
Then just shake the pan until the sauce becomes smooth.
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22
To serve - pour a little of the sauce over the chicken and serve the rest separately in a gravy boat.
