• 6 chicken thighs
• 2 Tbs. butter
• 1 chicken boullion cube
• 1/4 tsp. paprika
• Dash pepper
• 1/2 C. hot water
• 3 Tbs. flour
• 1/4 tsp. salt
• 1 C. light cream
• 1 6 oz. can sliced mushrooms
• 1/4 C. dry white wine
• 6 brown and serve sausage links
• 1 10 oz. pkg. frozen pastry shells, thawed (6 shells)

In medium skillet, brown chicken on both sides in butter. Dissolve boullion cube in hot water; add to chicken in skillet. Cover and simmer for 20-30 minutes or until meat is tender. Remove chicken from broth; cool and remove bones carefully. Measure broth from skillet and add enough water to equal 1 C. liquid. Return to skillet. Combine flour, salt, paprika and pepper. Stir in cream. Add to chicken broth; cook quickly, stirring constantly until mixture thickens and bubbles. Stir in mushrooms and wine.Place a sausage in bone cavity of each chicken thigh. On lightly floured surface, roll each thawed pastry shell to a 6 inch square. Place stuffed thigh in center of each and top with 2 Tbs of mushroom sauce. Fold pastry over and seal center seam; fold ends to center and seal. Place, seam side down in 13 1/2 x 8 3/4 inch baking dish. Brush with a little additional cream and bake in 400 degree oven for 30 minutes or until golden brown. Hat remaining mushrooms sauce to boiling; pass with chicken puffs.

Serving Suggestion: Serve with a nice red wine, fresh green beans and sliced tomatoes with vinaigrette dressing.