Chickennat

Season the chicken pieces evenly with salt and ground black pepper on all sides.

Heat the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until foaming.

Working in batches to avoid crowding, brown the seasoned chicken pieces on all sides until golden, approximately 3-4 minutes per side.

Remove the browned chicken and set aside on a plate.

Reduce heat to medium, add the chopped onions to the pot, and sauté until softened and translucent, about 3-4 minutes.

Pour the chicken stock into the pot, stirring to deglaze and release any browned bits from the bottom of the pan.

Return the browned chicken to the pot, bring the liquid to a simmer, then reduce heat to medium-low and cook for 20 minutes until the chicken is nearly cooked through.

Stir the peanut butter until smooth, then slowly whisk it into the simmering broth to avoid lumps, stirring constantly until fully incorporated.

Continue simmering for an additional 10-15 minutes until the sauce thickens slightly and the chicken is fully cooked and tender.

In a small bowl, whisk together the egg yolks with a few tablespoons of the hot peanut sauce to temper them, then slowly stir this mixture back into the pot off the heat to create a creamy, enriched sauce.

Taste the dish and adjust seasoning with additional salt and pepper as needed, then fold in the coarsely chopped parsley just before serving.