Even though the weather is not yet cooperating, at least here in Texas, I’m staring to crave fall comfort food. This Chicken Fricassee is a nice compromise. It has all the makings of a cozy dish but not overly heavy and hot. It does take a bit of time to get the chicken legs cooked through, so in the spirit of time savings (and a few calories too) you could use boneless skinless breast tenders. They will cook much faster and have a lot less fat and calories, although the thighs are perfect if you ask me. Another way to save a bit of time is to turn this into a slow cooker meal. Here’s how: brown the chicken and saute the vegetables as written. Transfer them to the slow cooker and add the rest of the ingredients except the mushrooms and the cream, flour, and egg yolks. Cook on low for about 8 hour. Add remaining ingredients and cook on high until mushrooms are tender. Viola!