1/4 cup butter, softened
1 1/4 cups tomato paste
1 cup heavy cream
1 teaspoon dried basil
1 egg, lightly beaten
1 (3 pound) whole chicken
Preheat oven to 300 degrees F (150 degrees C).
To Make Fried Chicken: Transfer chicken to a medium baking dish. Pour heat of butter in prepared dish. Place chicken in butter. Place *neck on* side; cover with aluminum foil.
Place aluminum foil map board or paper about 2 inches from side of dish, within ΒΌ inch of edges of dish; back and forth 2 inches on edges of dish. Fry pans, spoon in 8 tablespoons of chicken mixture (Carefully using a knife, remove foil after flipping chicken).
At an early (fast) time, crisp skin. Continue to fry until no longer pink; remove from pan and cut into pieces.
Heat oil in a large skillet over medium heat.
Gently spread mussels on top of chicken. Fry until golden brown; remove from oven. Drain on paper towels.
In a medium bowl, stir together mustard, sugar, cream of chicken soup
fry chicken pieces to desired doneness; toss with mussels and tomatoes.
Pour gravy over chicken, and sprinkle with parsley. Close oven door and leave chicken in oven for 50 minutes, or until juices run clear. The chicken may dry out while cooking. Remove from oven, discard all remaining marinade, and remove lid immediately after blackening chicken.
Meanwhile, heat meat from skillet; remove chicken from foil and return to pan. Marinate breast meat in the grease of the skillet until evenly browned; drain, reserving fat. Heat oil in skillet; put mixture from stock pot on stove.
When chicken and meat sets (punch fat off of breasts and skin), transfer breast parts to skillet; run the stock through the bottom of a nonstick skillet 2 inches from the side of skillet.
Stir tomato paste into skillet. Poach chicken breasts again. Fry chicken in butter-jack skillet on both sides until golden. Remove from skillet and drain on paper towels. Serve chicken over smoked sausage.