INGREDIENTS

INSTRUCTIONS

4
Remove breasts from either side of chicken breast bones using a thin
bladed filleting knife and following the shape of the rib cage. Cut
across breasts at wings to remove breasts from carcasses. Cut legs  and
thighs from carcasses through ball and socket joints at thighs.  Make
pockets in breasts behind fillets and insert a small sage leaf in
each. Season chicken pieces. Chop onion and heat with stock in a  large
pan until boiling. Add chicken legs, reduce heat and simmer  gently for
15 minutes. Peel and trim carrots and parsnips, chop into  thick
slices.  Add half the sage and summer savory, prepared carrots,
parsnips and  chicken breasts to pan. Add a little more stock to cover
if  necessary. Cook for a further 15 minutes. Remove chicken pieces and
half the vegetables from the pan with a slotted spoon. Puree the
remainder in a liquidizer or food processor until cold.  Rinse pan and
return sauce to it through a sieve. Chop the remaining  sage and summer
savory. Stir in cream and chopped herbs. Season to  taste. The texture
should be silky and the flavour robust. Trim the  leeks into 2 inch
pieces. Place the chicken with reserved vegetables  and prepared leeks
in a roasting tin and pour half the sauce over and  around.  Roast,
uncovered, in pre heated oven for 15 minutes or so, until  chicken is
cooked and vegetables have a nice golden glaze. Heat  remaining sauce.
Serve chicken and vegetables with remaining sauce  poured round.
Garnish with a sprinkling of chopped parsley or chives.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5142
Calories From Fat: 3547
Total Fat: 400g
Cholesterol: 1630.8mg
Sodium: 14111.3mg
Potassium: 1754.9mg
Carbohydrates: 94.5g
Fiber: 15.9g
Sugar: 28.3g
Protein: 313.9g