| 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
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