Recipe for food recipes

Recipe for... chicken recipes

 

 Recipe for...
 Recipe for bread
 Recipe for cake
 Recipe for chicken
 Recipe for cookies
 Recipe for kids
 
 All recipe categories
 All recipes

Chickenlegs w/Basil Sauce

This recipe is rated : 1

Recipe Ingredients

8 chickenlegs, salt & pepper, 20gr cleared butter, 1 cup dry white wine, 3 cups chickenstock, 50gr ice cold butter, 4 - 6 fresh basil leafs.

Cooking Procedures

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 stiring, to half. sieve liquid to sauce pan where chickenstock was reduced to half. Stir in cold butter flakes,add minced basil.serve sauce over chicken.

Notes and tips:

Serve with wild rice or pasta. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

water; cover and let simmer two hours, seasoning with salt and pepper. This soup is even better when re-heated. Mrs. C. L. Stern. SPANISH SOUP 4 cups brown soup stock. 2 cups tomato pulp. 1 large green pepper, chopped fine. 1 medium sized onion, chopped fine. 4 tblsp. butter substitute. 5 tblsp. non-wheat flour. 2 tblsp. freshly grated horseradish. 1/2 tblsp. Worcestershire sauce. 1/2 cup hot cooked rice. Salt, pepper and cayenne. Cook onion and pepper in butter substitute five

© 2008