Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Red wine |
| 2 \N | Bay leaves |
| ½ teaspoon | Dried sage leaves OR |
| 4 \N | Fresh sages leaves |
| 1 teaspoon | Dried tarragon leaves |
| 1 teaspoon | Thyme |
| 4 pounds | Roasting chicken, cut up |
| 1 cup | Chicken stock |
| \N \N | Oil |
| \N \N | Butter |
| \N \N | 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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