How to make
Wash and dry the chicken. Salt and sprinkle it with black pepper inside and out. Rub the skin with the juice of half a lemon and squeeze the second half of the lemon inside the chicken. Put the chicken in a suitable pot, add boiling water so that the chicken is submerged and add the cleaned and chopped vegetables (except the mushrooms).
Bring to a boil over low heat until everything is tender. Remove the chicken. Separately, fry the cleaned and sliced mushrooms in a little oil. Pour in 2/5 cup (100 ml) chicken broth, top with vermouth / sherry, the scalded and peeled almonds and stir.
Separately, whip the cream with the egg and gently with continuous beating, top up with a little chicken broth. Whip until you get a smooth, slightly thick sauce. Add the mushroom mixture to it.
Shred the chicken into portions and serve it topped with the sauce.