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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the sage leaves in a pan along with the onions, the white wine and the chicken broth. | 2. Bring to a rolling boil, and continue to boil until the sauce is reduced to 3/4 cup, about 8-10 minutes. | 3. Remove from the heat and let cool. | 4. Lay the pieces of chicen in a flat pan or in an airtight plastic bag and use this cooled sauce to marinate the chicken covered overnight in the fridge, or at least 6 hours. | 5. The next day, preheat the oven to 325°, remove chicken from the marinade, reserving the marinade, and pat dry. | 6. Put chicken in oven for about 35-45 minutes or until the juices run clear. | 7. Meanwhile, strain the marinade, discarding the onions, and leaves. | 8. Put in a suacepan and bring to a rolling boil, and boil for about 10-15 minutes, or until reduced by 1/3. | 9. Take half of the cream, and blend it together with the basil leaves in the blender until very smooth, and a bit pasty. | 10. Add this to the sauce, along with the other half of the cream, and reduce heat to low and keep warm until the chicken in done. | 11. Serve this sauce over the chicken, with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4	lbs		7972.8	14.3148	173.5896	801.4476
white wine	2	cups		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
onion	2		peeled chopped	128.0	29.888	3.52	0.32
sage leaf	12			-	-	-	-
basil leaf	12			-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.