Chicken Blanquette in my style

Clean the leek (removing the most damaged green part) and slice it into rounds. Peel the carrots and cut them into rounds. Place everything in a saucepan, cover with water, cover, bring to a boil, reduce the heat, and let simmer for 15-20 minutes.

Peel the onions and chop them. Cut the chicken thighs in half.

Sauté the onions with olive oil in a pot. When they start to brown a little, add the pieces of chicken until they are golden on all sides.

When the chicken is sufficiently browned, add the vegetables with their cooking broth to the pot. If necessary, add a splash of water to cover the meat with the vegetables. Season with salt, pepper, add the nutmeg and bay leaf. Cover, bring to a boil, reduce the heat, and let simmer for 35 minutes.

Squeeze the juice of half a lemon. Mix the cream with the cornstarch, lemon juice, and egg yolk. Remove the chicken and vegetables with a slotted spoon. Keep warm.

If the juice seems too voluminous, let it reduce a bit by increasing the heat to allow it to evaporate. Then, over low heat, thicken with the lemon cream mixed with the egg yolk and cornstarch. Stir, taking care to avoid boiling (due to the egg yolk).

To finish, return the meat and vegetables to the pot to heat everything through. Serve in the pot or transfer to a serving dish and accompany with pasta or rice.