First of all, clean and cut the mixed vegetables into small pieces. Keep it aside.
Next, wash the chicken thoroughly both inside and outside, remove excess fat from its stomach and cut off the tail or oil gland. Keep the chicken in a saucepan and add enough cold water just to cover the meat completely.
Now, put the saucepan on heat. Add the mixed vegetables to the chicken and bring it to a boil. Simmer it for 1 hour and 15 minutes.
Next, halve the sugar snap peas and mushrooms. Take out the chicken from the saucepan after 1 hour and let it cool down.
Then, pour the chicken stock through the sieve to a measurement of 800 ml. After that, cut the chicken into bite-sized pieces and keep it aside.
Next, take a saucepan and add a little melted butter to it. Once the butter is slightly hot, sprinkle 70 grams of flour over it and steam in the fat stirring continuously. To this, gradually add the chicken stock and white wine. Stir it constantly to ensure no lumps in the mixture.
Next, add the sliced sugar snap peas and mushrooms to the saucepan. Boil the ingredients for another 3-4 minutes. Now, add the frozen peas and chicken pieces into the boiling stock. Stir it well and then briefly bring it to a boil.
After that, take two egg yolks and cream in a bowl and whisk it properly. Now, remove the saucepan from the heat and pour the egg white into the hot sauce while stirring it continuously.
Heat up the saucepan once again, add in some capers, lemon juice and pepper for extra seasoning. Add salt to taste and stir it well. Your chicken fricassee is ready to serve!