Joan river' herb chicken
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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
File