Pasta dishes are always a good idea!
Rub the chicken thighs with salt and pepper. Chop the shallots finely. Cut the mushrooms fresh and clean them with a brush.
Heat the clarified butter in a frying pan. Sear the chicken thighs on both sides. Remove, reduce the temperature and lightly roast the shallots and mushrooms. Sprinkle with the flour and extinguish with wine and soup while turning. Add the chicken thighs again and steam for about thirty minutes, half covered.
Remove the chicken legs and mushrooms from the sauce and keep warm.
Stir the cream and egg yolk and pour into the sauce. Heat, stirring, to just before boiling point (do not make) until sauce thickens. Season well with juice of one lemon, salt and freshly ground pepper and spread evenly over chicken thighs and mushrooms.
Serve with, for example, pasta sprinkled with bread croutons.
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