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RECIPE: Chicken legs with Basil Sauce
CATEGORY:
Poultry
COUNTRY: International
SERVES: 4
INGREDIENT: 8 chicken legs, salt &
pepper, 20gr cleared butter, 1 cup dry white wine, 3 cups chicken stock,
50gr ice cold butter, 4 - 6 fresh basil leafs.
DIRECTION: salt & pepper chicken,
fry in cleared butter for about 10 min. or until golden brown. set chicken
aside, cover with foil and keep warm. add wine to pan and reduce, while stirring, to half. sieve liquid to sauce pan where
chicken stock was reduced
to half. Stir in cold butter flakes,
season
with minced basil. serve sauce over
chicken.
NOTES: Serve with wild rice or pasta
and we like this dish with a Chardonnay or sometimes also a rosé.
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