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1
Poke the whole clove into the onion, and place onion into a large soup pot.
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2
Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat.
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3
Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes.
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4
Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups.
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5
Discard vegetables and herbs.
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6
Sprinkle the chicken pieces with flour.
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7
Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side.
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8
Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
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9
Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes.
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10
Remove chicken and mushrooms to a serving dish.
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11
Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
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12
In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens.
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13
Whisk in tarragon.
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14
Serve sauce over the chicken and mushrooms.
