Chicken fricassee with champignons

1. Turn on the oven at 180 degrees Celsius in forced ventilation (convection) mode.

2. Rinse chicken thighs well under cold water and wipe dry with a paper towel.

3. Mix flour with salt and ground black pepper and pour it into a tight large bag with a zipper. Put chicken pieces in a bag with flour and spices, seal tightly and mix all the contents of the package thoroughly.

4. Prepare all the necessary products for this dish. Peel onions, carrots and garlic, rinse and finely chop. Also rinse the champignons under running water, dry and cut into thin plates.

5. Pour half a serving of olive oil into a frying pan, heat it and put the chicken thighs, after shaking the excess breadcrumbs. Fry the chicken over medium heat for a couple of minutes on each side until golden brown. Then transfer the fried thighs to a clean plate.

6. Pour the remaining olive oil into the same pan where the chicken was fried and add the chopped onions and carrots. Fry the vegetables for 5 minutes over medium heat until golden brown. Then add the chopped champignons and garlic to the pan. Mix everything well and cook until the mushrooms are ready. Then put the previously fried chicken thighs back into the pan. Pour in dry white wine and cook until the alcohol is almost all evaporated.

7. Remove the frying pan with chicken thighs from the heat and put everything in a baking dish, pour chicken broth. Put it in a preheated oven. Bake the dish for about 40-45 minutes until the meat is fully cooked.

8. Pour the heavy cream into a bowl and put the egg yolks. Mix everything with a whisk until smooth and add a little fresh tarragon. Pour the resulting mixture into a saucepan and put it on a slow fire. Cook the mixture, stirring occasionally, for 5 minutes or until it begins to thicken. At the end, pour in lemon juice.

9. As soon as the chicken is ready, take the dish out of the oven and pour it with cream sauce. Season the top with thyme sprigs.

Bon appetit!