Heat the oil over a medium high heat in a large saucepan. Add chicken wings and roast until it becomes golden color. Shallots, garlic, and thyme are added, and cook them for a short while. Add the chicken stock, bring to a boil, and then leave it for a full hour to decrease. Put aside after straining

In a heat-resistant container, place the uncooked eggs. Bring a large pan of the water to the boil, pour it over the eggs. Cover the container with a lid and leave it for 12 minutes, turn off the heat. Just before serving, drain and peel the eggs

A few tablespoons of oil are heated in a saucepan. The shallots and garlic are  then added and cooked for two to three minutes, or until soft. Raise the heat slightly and then add the mushrooms, so that they roast rather than stew

After 2 minutes, add the parsley and a knob of butter to the pan. Season with salt and black pepper and spoon the poultry jus over top

After a few minutes, turn off the heat and spoon the mushroom mixture into the center of the serving plates of your choice. Add an egg to the top of each pile, add some parsley, and then serve