1 tablespoon butter
1 tablespoon oil
2 regular or 1 large chicken
1 tablespoon flour
1 1/2 dl [0,3 pt] half-dry white wine
salt and pepper
125 g [4,4 oz] mushrooms, cut in 4
125 g [4,4 oz] small onions
2 egg yolks
6 tablespoons heavy cream
A bundle mixed herbs for garnish
 Brown the chicken well on all sides in butter and oil. Take it up and set it aside.
 Sprinkle the flour into the pan and stir well from the bottom. Add the wine and season with salt and pepper. Add the mushroom and onion and put the chicken back in the pan.
 Simmer the dish under lid over low heat for 1 1/4-1 1/2 hours. Place the chicken on hot serving dish and keep warm.
 Stir together egg yolks and cream in a small bowl and stir in a little of the hot broth. Pour this thickening into the pot, which has been taken off the heat and season with salt and pepper. Make sure everything is well blended. Pour the sauce over the chicken.
 Garnish with herbs and serve with peas and potatoes turned in butter mixed with finely chopped chives.