Heat the olive oil in a large skillet and brown the
sausages, about twenty minutes
Place the
sausages on a platter and keep them warm
Add
the clarified butter to the oil and drippings
Dredge the chicken parts in the flour and saute
them over medium-high heat until they are
golden brown, about twenty minutes
Remove
the chicken from the skillet and arrange it on
the platter with the sausages
Drain off all but
two tablespoons of the pan drippings
Add the
garlic and shallots and saute them until they are
lightly golden
Be careful not to burn them
because burned garlic is extremely bitter
Add
the wine and parsley to the skillet and reduce
the liquid by half over medium high heat
Scrape
the pan to get all the little brown bits clinging to
the bottom
Pour the juices over the chicken,
coating everything evenly
Add salt and pepper
to taste
Sprinkle the bread crumbs over all and
place the platter in a pre heated broiler for about
ten minutes until the meat is crisp and the juices
are bubbling
Use a lower rack in the broiler to
assure that the meat is cooked through before it
gets overdone on the outside.
