Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms

This is a lovely French dish of tender bone-in chicken pieces braised in white wine, with the sauce reduced and finished with a classic liaison of egg yolks and crème fraîche. I like to cut up the chicken in the traditional French manner, separating it into eight pieces: two thighs, two legs, and each breast half cut in half crosswise and with the wing attached to the upper portion. The wing tips are always removed, leaving just the two wing joints attached. You can begin by buying a cut up