Season chicken with salt and pepper then set a side.

Preheat your Dutch Oven over medium heat and add olive oil.

Once oil has warmed up add chicken, making sure not to overcrowd the pan, and fry chicken until it is golden brown on all sides, then transfer pieces to a clean plate. Continue this step until all chicken has been browned.

Lower hear to medium and fry onions, carrots and celery for about 10 minutes or until veggies are soft, then add mushrooms and continue to cook for another 5 minutes.

When mushroom darken and become glossy gradually add flour making sure the veggies are evenly coated and continue to cook until flour has absorbed into the veggies (about 2-3 minutes), then add wine and bring liquid to a boil and continue to stir until it starts to thicken then add your stock.

Return chicken into the pot and place over the veggies and add thyme and bay leaf then partially cover the Dutch Oven, increase heat to medium-high to bring liquid to a boil, then reduce heat and allow dish to simmer for about 20 minutes.

Check on chicken after 20 minutes to see doneness (165º at the thickest part). If done remove chicken from liquid and transfer to a separate plate, and continue to simmer liquid without the lid another 10 minutes so it reduces.

In a separate bowl whisk egg yolk and cream together, then add gradually whisk in 1/2 a cup of warm liquid into bowl then stir all contents of bowl into the hot pot.