Instructions: In Dutch oven or kettle, melt butter or margarine with oil on medium heat.

Add chicken brown well, turning occasionally. As they brown, remove pieces to bowl. Add garlic to pan; saute until golden brown. Add wine, water, milk, salt, pepper and cayenne. Stir to loosen browned bits; bring to boiling. Return chicken to pan; cover and cook on low heat until tender, @ 45 to 1 hour. Remove chicken to warm serving plate. Cover with foil; keep warm. (To do ahead, chill in pan.) Beat egg yolks into heavy cream until well mixed. Stir into pan drippings. Cook until thickened (dont boil). Pour sauce into sieve over bowl to strain. Spoon some on the chicken; serve rest separately. Serve over rice.

Garnish with parsley, if desired. Use the garlic to spread on bread.

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