Chicken Fricassée with Indian Rice

3 1/2 pounds chicken pieces (bone-in, skin on)
1 bouquet garni (whatever herbs are in your garden; I used a couple sprigs each of rosemary and thyme)
1 unit carrot, sliced
1 unit onion, sliced
4 tablespoons butter
1 cup white wine (I used pinot gris)
1 batch Indian rice
4 ounces crimini mushrooms, roughly chopped
1 unit lemon (juice)
2 yolks egg

Serves: 4

First, you make a quick stock. Place chicken pieces in a heavy pot and cover with 6 1/3 c. water. Add the bouquet garni, carrot and onion. Bring to a boil and turn it down to a simmer for 20 minutes.
Drain the chicken pieces and pat them dry. Save scant 1 c. of the stock (and save the rest for future use!) and set aside. Melt butter in same pot over medium heat and return the chicken to the pot to fry for a few minutes. You don't need to let them brown; just turn them every couple minutes. After about 5 minutes, add the wine and the reserved cooking liquid, season with salt and pepper and boil it for 2 minutes, then reduce the heat and simmer for about 30 minutes.
In the meantime, prepare the rice. Remove the chicken pieces and cover them to keep them warm. Strain the liquid in the pot through a fine mesh strainer and return it to the pot. Bring the heat back up to medium and add the mushrooms, cooking until

Submitted by: Liz