Heat the olive oil in a large skillet and brown the sausages, about twenty minutes

Place the sausages on a platter and keep them warm

Add the clarified butter to the oil and drippings

Dredge the chicken parts in the flour and saute them over medium-high heat until they are golden brown, about twenty minutes

Remove the chicken from the skillet and arrange it on the platter with the sausages

Drain off all but two tablespoons of the pan drippings

Add the garlic and shallots and saute them until they are lightly golden

Be careful not to burn them because burned garlic is extremely bitter

Add the wine and parsley to the skillet and reduce the liquid by half over medium high heat

Scrape the pan to get all the little brown bits clinging to the bottom

Pour the juices over the chicken, coating everything evenly

Add salt and pepper to taste

Sprinkle the bread crumbs over all and place the platter in a pre heated broiler for about ten minutes until the meat is crisp and the juices are bubbling

Use a lower rack in the broiler to assure that the meat is cooked through before it gets overdone on the outside.