Joan river' herb chicken

Yield: 1 Servings

Measure Ingredient
½ cup Red wine
2 Bay leaves
½ teaspoon Dried sage leaves OR
4 Fresh sages leaves
1 teaspoon Dried tarragon leaves
1 teaspoon Thyme
4 pounds Roasting chicken, cut up
1 cup Chicken stock
Oil
Butter
Cream

Cover the following herbs with ½ cup red wine, 2 bay leaves, ½ tsp. green-dried sage or 4 leaves fresh sage, 1 tsp. green-dried tarragon and 1 tsp. thyme. Let stand 1½ hours. Brown a 4 lbs.

roasting chicken, cut up, in 1 tbsp. oil and 1 oz. butter in a deep pan. Pour red wine and 1 cup chicken stock over the chicken. Cover and put in 400 degree oven for 30-40 minutes. Place chicken parts onto a hot dish. Strain red wine sauce into another pan. Reduce a little by boiling, then add a little cream. Pour sauce over the chicken. Serves 4

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