Chicken, Andouille And Wild Mushroom Fricassee

Directions

1. In a large pot or possibly Dutch oven pan heat the butter and oil over medium heat. Season the chicken with salt and pepper, add in to the pot or possibly Dutch oven and cook till brown on all sides. Do this in batches if necessary. When all the chicken is browned remove it from the pan, remove to a plate and set aside.
2. In the same pot or possibly oven, add in the mushrooms and onions and cook for 5 min, stirring often. Then add in the sausage and cook for 2 min more. Return the chicken the pan, and then add in chicken stock. Bring to a boil, reduce the heat, and simmer, covered for 30 min.
3. Ladle 3 c. of warm stock into a large bowl. Whisk in the cream, egg yolks, and vinegar. Transfer this mix back to the Dutch oven or possibly pot. Mix well and season with salt and pepper. Transfer to a serving plate and garnish with minced parsley.
4. This recipe yields 12 to 15 servings.