1 fryer (cut up)
3/4 c. red wine
2 1/2 c. mushrooms
2 tbsp. oil
1 egg yolk, beaten
1 onion
1 tsp. flour
Salt
Pepper
1 tsp. parsley
2 bay leaves
1 stalk celery
1/4 c. half and half

Salt and pepper chicken, lay in glass pan, add wine. Cover and chill 2 hours. Remove chicken (keep wine), pat chicken dry. Brown chicken in skillet, saute onions for 2 minutes, lower heat and add flour. Stir in wine. Cook until it bubbles.

Return chicken to skillet. Stir in salt and pepper (to taste), bay leaves, parsley and celery. Let simmer for 30 minutes. Combine mushrooms, half and half and egg yolk. Pour over chicken.