Cut the chicken into chunks and add it to the pan. Add salt and pepper, cover with a ladle of hot stock and cook for 20 minutes, stirring occasionally.
Put the egg yolks in a bowl, add the lemon juice and mix them together with the prongs of a fork.
As soon as the chicken is cooked, pour the egg and lemon cream into the pan and mix it all together to form a thick cream that wraps the chicken.
Turn off the heat and serve the fricassee chicken in the dishes.
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