Chicken and mushroom casserole recipe
 Carluccio's tasty casserole is perfect for a chilly autumnal evening. Serve with rice, pasta or boiled potatoes. 8 tbsp olive oilflour, for dusting400g /14oz chicken thighs, skinned and boned150g /5½oz small onions, peeled1 carrot, very finely chopped1 celery stalk, very finely chopped300g/10½oz button mushrooms, halved200ml/7fl oz dry white wine 500ml/18fl oz chicken stockfreshly grated nutmeg, to taste3 free range egg yolks, beaten with 4 tsp of milk1 tbsp finely chopped fresh parsley 8 tbsp olive oil flour, for dusting 400g /14oz chicken thighs, skinned and boned 150g /5½oz small onions, peeled 1 carrot, very finely chopped 1 celery stalk, very finely chopped 300g/10½oz button mushrooms, halved 200ml/7fl oz dry white wine 500ml/18fl oz chicken stock freshly grated nutmeg, to taste 3 free range egg yolks, beaten with 4 tsp of milk 1 tbsp finely chopped fresh parsley Method Heat six tablespoons of the olive oil in a frying pan over a medium heat. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes. Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked throughJust before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley. Heat six tablespoons of the olive oil in a frying pan over a medium heat. Heat six tablespoons of the olive oil in a frying pan over a medium heat. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side. Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper. Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper. Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened. Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes. Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley. Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley.