Recipe - Joan River Herb Chicken

One half cup Red wine
2 Bay leaves
One half teaspoon Dried sage leaves OR
4 Fresh sages leaves
1 teaspoon Dried tarragon leaves
1 teaspoon Thyme
4 pound Roasting chicken, cut up
1 cup Chicken stock
Oil
Butter
Cream

Cover the following herbs with One half cup red wine, 2 bay leaves, 1/2
tsp. greendried sage or 4 leaves fresh sage, 1 tsp. greendried
tarragon and 1 tsp. thyme. Let stand 1 One half 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 3040 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