Wash and peel the carrots, leeks and brown mushrooms.

Cut the vegetables into pieces.

In a Dutch oven, sauté the vegetables with olive oil, paprika, onion, shallot and garlic.

Add the chicken breast pieces, thyme and bay leaf, then sauté.

Cover with chicken stock and cook covered over very low heat for 1 hour.

In a pan, mix melted butter and flour to make a roux.

Add chicken stock to the roux to make a sauce.

In a bowl, mix crème fraîche, lemon juice and egg yolk.

Incorporate the crème fraîche mixture into the sauce.

Using a strainer, combine the chicken and vegetables with the sauce.

Plate with rice.