Add oil (or butter) to your Dutch oven or deep skillet. Add the chicken and fry until lightly brown. Remove and set aside.
Add the onion, mushrooms, celery, carrots, other vegetables, and parsley, more oil/butter, if needed. Saute the vegetables until tender. Add the garlic and saute for 1 additional minute.
Add the liquids you plan on using (broth, cream, and wine (NOT EGG YOLK]; bring to a boil. Add the chicken and simmer for 45 minutes or until the chicken is tender.
If using egg yolk for richness, in a bowl, whisk the egg yolks together (or whisk 1). Slowly whisk in about 1/2 cup of the hot liquid from the chicken mixture and slowly pour back into the pot while constantly stirring.
Bring to a boil and push the chicken to one side of the pot. Slowly sprinkle in the rice flour while constantly whisking. Cook on medium-high while constantly stirring until the sauce thickens up to your desired consistency. You can also choose to add more flour in the same manner.
Season with salt, pepper, and paprika, if using to taste. Taste it as you season. If you'd like it a little sweet, add a bit of sugar or stevia. Stir and serve with rice, polenta, or mashed potatoes.