Ingredients:
4 lbs chicken thighs
2 cups white wine
1 cup chicken broth
2 onions, peeled and roughly chopped
12 fresh sage leaves
12 fresh basil leaves
1/2 cup heavy cream
salt
pepper
Directions:
Put the sage leaves in a pan along with the onions, the white wine and the chicken broth.
Bring to a rolling boil, and continue to boil until the sauce is reduced to 3/4 cup, about 8-10 minutes.
Remove from the heat and let cool.
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.
The next day, preheat the oven to 325F, remove chicken from the marinade, reserving the marinade, and pat dry.
Put chicken in oven for about 35-45 minutes or until the juices run clear.
Meanwhile, strain the marinade, discarding the onions, and leaves.
Put in a suacepan and bring to a rolling boil, and boil for about 10-15 minutes, or until reduced by 1/3.
Take half of the cream, and blend it together with the basil leaves in the blender until very smooth, and a bit pasty.
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.
Serve this sauce over the chicken, with rice.
Servings: 8
Time preparation: 15 min.
Time total: 60 min.