Chicken and mushroom casserole
Ingredients
- 8 tbsp olive oil
- flour, for dusting
- 400g /14oz chicken thighs, skinned and boned
- 150g /5½oz small onions, peeled
- 1 carrot, very finely chopped
- 1 celery stalk, very finely chopped
- 300g/10½oz button mushrooms, halved
- 200ml/7fl oz dry white wine
- 500ml/18fl oz chicken stock
- freshly grated nutmeg, to taste
- 3 free range egg yolks, beaten with 4 tsp of milk
- 1 tbsp finely chopped fresh parsley
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