For 6 people
For 6 people
Brown the chicken in an oiled casserole dish, then remove it.
In the same casserole dish, add butter and sauté the sliced mushrooms and shallots, garlic and chopped parsley.
Add the chicken back in and pour in the Gewurztraminer, cook for 5 minutes, then add the stock.
Let it simmer for an hour and a half.
Mix the crème fraîche with the egg yolk and pour it over the chicken before serving.
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