| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Red wine |
| 2 | Bay leaves | |
| 1/2 | ts | Dried sage leaves OR |
| 4 | Fresh sages leaves | |
| 1 | ts | Dried tarragon leaves |
| 1 | ts | Thyme |
| 4 | lb | Roasting chicken, cut up |
| 1 | c | Chicken stock |
| Oil | ||
| Butter | ||
| Cream |
INSTRUCTIONS
Cover the following herbs with 1/2 cup red wine, 2 bay leaves, 1/2 tsp. green-dried sage or 4 leaves fresh sage, 1 tsp. green-dried tarragon and 1 tsp. thyme. Let stand 1 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“A family altar can alter a family.”