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1
Place package of patty shells in refrigerator for at least 8 hours to defrost.
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2
Season chicken thighs with salt and pepper to taste.
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3
Brown well in butter in a large skillet over medium heat.
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4
Add broth, cover and simmer for 30 minutes or until tender.
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5
Remove chicken from pan and cool.
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6
Add mushrooms to pan and simmer for 3 minutes.
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7
Blend flour, salt and pepper into mushroom mixture.
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8
Add 1 cup light cream and wine and stir over medium heat until thickened.
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9
Cool.
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10
Remove bones, skin and cartilage from chicken, leaving meat in whole piece.
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11
Place a sausage in each thigh.
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12
Roll each patty shell on a lightly floured pastry cloth into a 6-inch square.
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13
Place about 2 Tablespoons of mushroom mixture in center of each pastry square and top with a stuffed chicken thigh.
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14
Fold pastry over chicken and place seam side down on a greased baking sheet.
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15
At this point the packets can be refrigerated for several hours.
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16
Brush each packet with egg yolk mixed with cream and decorate with tiny pieces of pastry cut from remaining patty shell.
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17
Brush again with yolk mixture and bake at 400 degrees for 30 minutes or until golden.
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18
Serve with Sauce Madere.
