Chicken Stew - cooking recipe

Ingredients

3 Tbsp. vegetable oil
1 chicken, cut up (3 lb.)
1/2 c. dry white wine
2 leeks (white only)
2 Tbsp. parsley
1 tsp. dried thyme
6 c. chicken broth
pepper
1 small onion with 2 cloves stuck in it
3 egg yolks
1/2 c. heavy cream
1 lemon, thin sliced

Preparation

In a large pan, heat oil and brown chicken.
Add wine.
Add leeks, celery, spices, onion and broth.
Bring to a boil, reduce heat and simmer 30 minutes or until chicken is tender.
Skim off fat and remove onion.
Beat together the egg yolks and cream; gradually whisk into 1 cup of hot broth.
Stir in remaining broth. Heat through but do not boil.
Serve in bowls over brown rice with dark bread.