Which came first?

This came from the Greek section of the cookbook. There's something special about there being chicken AND egg in this. "Why kill the chicken when the flood off eggs can give you several servings of protein?"....or something like that. They call it Kotopoulo Avolemono.

"Chicken with Lemon-Egg Sauce"

~2 oz dried wild mushrooms
~3/4 c plus 2 T flour
~1 t salt
~4 chicken thighs (The recipe said 1 skinned chicken. I bought a Costco sized package of bone-in skinned thighs the other day, so I used some of them and then skinned them.)
~3 T olive oil
~1 yellow onion, thinly sliced
~1 c dry white wine (I used Terra Fossil's  sauvignon blanc.)
~1 c chicken stock
~14 oz artichoke hearts, drained
~1/4 c fresh lemon juice
~2 egg yolks
~chopped parsley
~oregano (It said 3 sprigs of fresh, but I forgot to get some at the store, so I just sprinkled on some dried.

Place mushrooms in a bowl and cover with warm water.
Soak for 30 minutes.
Drain and rinse thoroughly.
Combine 3/4 c flour and salt in resealable plastic bag.
Add chicken to bag and shake to coat completely.
Heat a sauté pan over medium-high heat and add oil.
Add chicken and cook, turning, for 10 minutes, until browned on both sides.
Transfer to paper towels to drain.
Set sauté pan over medium-high heat and add onion and 2 T flour.
Sauté, stirring frequently, for 10 minutes, or until lightly browned.
Gradually add wine, stirring to scrape up the brown bits on the bottom of the pan.
Add stock and cook, stirring constantly, for 15 minutes, or until the sauce is thick enough to coat the back of a spoon.
Add mushrooms and stir well.
Layer chicken and artichokes in crock pot.
Pour mushrooms mixture and pan juices over the chicken.
Cover and cook on low for 6 hours.
Arrange chicken, mushrooms, and mushrooms on a platter.
Add egg and lemon juice to any remaining juices in the crock pot.
Whisk until smooth and thickened.
Pour sauce over chicken and vegetables.
Garnish with parsley and oregano.

4 servings.

This was smelled REALLY good and it did not disappoint. Mmm... As usual, it's a bit of work, but if you can look past that, go for it.