Chicken In Egg And Lemon Sauce - cooking recipe

Ingredients

2 Tbsp. olive oil
1 (3 lb.) chicken, cut into 6 or 8 pieces
1 medium onion, chopped
3/4 c. chicken broth
6 artichoke hearts or 1 pkg. frozen
kosher salt
freshly ground pepper
1/2 tsp. thyme
2 Tbsp. minced parsley
1/4 lb. mushrooms, halved or quartered
2 egg yolks
2 Tbsp. fresh lemon juice

Preparation

In a large metal pan, heat the oil and brown the chicken on all sides.
Add onion.
Cook until the onion is wilted.
Add broth, artichokes, salt, pepper, thyme and 1 tablespoon of the parsley.
Cook for 30 minutes slowly over low heat.
Stir in mushrooms and cook 15 minutes more or until done.
Remove chicken and keep warm.
Cover with aluminum foil.