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Add a photoServings: 12
Ingredients
- 2 Tbsp. Unsalted butter
- 1/4 c. Extra virgin olive oil
- 2 x three-lb. Chickens cut 8 pcs each, leave the bones in
- 1 lb Wild mushrooms sliced
- 2 c. Sliced onion
- 2 quart Chicken stock
- 2 lb Andouille sausage cut into 1" slices
- 2 c. Heavy cream
- 4 x Egg yolks
- 2 Tbsp. Vinegar Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Minced fresh parsley
Directions
- 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.
- 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.
- 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.
- This recipe yields 12 to 15 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 12 servings | |
| Calories 755 | |
| Calories from Fat 548 | 73% |
| Total Fat 61.04g | 76% |
| Saturated Fat 21.68g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 921mg | 38% |
| Potassium 776mg | 22% |
| Total Carbs 6.23g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.87g | 1% |
| Protein 42.98g | 69% |
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