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Chicken Thigh Cream...

Ingredietns:
4 pieces Chicken drum stick
1 tsp Salt
1/4 tps Pepper
1/2 tsp Sugar
1/2 cup White wine
2 cup Chicken broth
1 Egg yolk
1 cup Cream
3.5 Oz Carrot (cut to 1 inch long pieces)
4 small Potato
8 Fresh mushroom
Oil
1 tbsp butter

Preparation:
1. Heat oil, cook chicken to lightly golden brown.  Add white wine, and chicken broth.  Cover and cook at medium heat for 20 minutes. 

2.  Mean while, cut carrots to 1 inch in length and then divide each piece into 4-6 pieces.  Peel potato and cut into 1/2.  Remove stark of mushroom.  Wash and set aside.

3.  Heat 1 tbsp butter, add 1tsp sugar, a pinch of salt and pepper, 1 cup of chicken broth, and carrots.   Cook for 7-8 minutes until softened.  Then add potato and cook till potato softened.  Remove and place on plate.

4.  Stir fry mushroom with 1 tbsp of butter.   Add a pinch of salt and pepper, 1 tbsp white wine, and cook for 4-5 minutes.   Remove and place on plate with potato & carrots.

5.  Remove chicken out of pan and and using the same pan, egg yolk and cream and mix well.  Place chicken back into pan and cook for 2-3 minutes. 

6. Add chicken pieces to plate of, carrots, potato, mushroom, and pour some creamy egg sauce on top.  Serve