Chicken in Garlic Mushroom Sauce

1/4 c Butter
2 T Vegetable oil
1 3-lb broiler-fryer chicken, cut into serving pieces
30 Cloves fresh garlic, minced
1 Chopped onion
1 c Dry white wine
1/4 c Water
1/4 c Milk
1 t Salt Freshly ground pepper to taste
1/2 t Cayenne pepper
1 lb Sliced mushrooms
3 Egg yolks
1 c Heavy cream


In Dutch Oven or kettle, melt butter with oil on medium heat. Add chicken, brown well, turning occasionally. When brown, remove pieces to bowl. Add garlic and onion to pan and saute until golden brown. Add wine, water, milk, salt, pepper and cayenne pepper. Stir to loosen browned bits and bring to a boil. Return chicken to pan and add mushrooms. Cover and cook at low heat until tender, about 45 minutes to 1 hour. Remove chicken to warm plate. Cover with foil and keep warm. Beat yolks into heavy cream until well mixed. Stir into pan drippings. Cook until thickened but DO NOT BOIL or the sauce will break (curdle). Spoon some of the sauce on the chicken; offer remainder separately. Serve with rice, if desired. Yield: 3-4 servings