Wash and dry the chicken pieces, season with salt and pepper.

In a large frying pan, melt the butter, add the onion and the chicken.

Cover an allow to cook on low heat, adding the stock, little by little until it has all been added.

After 15 minutes, take out 100 ml of the stock and thin the peanut butter with it, add this mixture to the chicken.

Bring it to a boil and take out 100 ml from the stock, let it cool down a little and then whisk in the egg yolks, add this mixture to the chicken.

Simmer gently until the chicken is done.

Serve on a bed of rice or with a cornmeal porridge. Garnish with the parsley.