Fricassee: chicken and sausage

1 chicken leg and 1 thigh
3 oz smoked sausage
1/2 Tbl flour
1 medium onion
8 oz dry white wine
1 clove of garlic
3 canned tomatoes
1 Tbl Tabasco sauce
1/4 Tsp dried thyme
black pepper
Dice the onions, chop the garlic and quarter the mushrooms. Slice the sausage into 1/2 inch rounds. Remove the excess moisture from the chicken pieces with paper towels.

Heat up a Dutch oven over a medium flame. Melt 1 Tbl of butter in the pan. Brown the chicken, on all sides. Remove the chicken from the pan. Add the sliced sausage and brown on both sides. Remove the sausage from the pan; Degrease the pan. Melt another 1 1/2 Tbl of butter and stir in the flour. Whisk the flour until its rawness dissipates - about 1 - 2 minutes. Adjust the flame to medium-low. Sweat the onions down in the roux. When onions are translucent, throw in the white wine, garlic, tomatoes, Tabasco sauce and thyme. Season to taste with salt and pepper. Return the chicken and sausage to the pan. Bring the contents of the pan slowly to a boil and simmer slowly for 35 minutes.

Remove the chicken and sausage from the pan. Bring the pan to a boil. If the sauce needs to be reduced, do it now by simmering over a medium flame. Enrich the sauce with 1 Tbl of cold butter, broken into pieces while whisking. When the butter is incorporated, turn off heat. Serve the chicken over rice, dressed with the sauce.