ROAST CHICKEN WITH HERBED WINE BULL SAUCE
Steps:
- In a large saucepan cool the garlic in the oil over mod heat stirring for 1 min, or until softened, add the onions, and cook the mixture, stirring for 8-10 min, or until the onions are golden brown. Add the stock, 1 1/2 cups of the wine, the tomato paste and thyme , oregano, cook over low heat for 1 hour 30 min or until it is reduced to about 1 1/2 cups, skim off the oil. Sprinkle chicken with salt and pepper place on rack in 400 oven for 1 hour and 10 min or until the juices run clear. Cut the chicken into pieces and place on a platter. Pour off the fat from the roasting pan and deglaze the pan with the remaining 3 tbs of wine, scraping up brown bits. Add this to the stock mixture and heat over mod heat. In a small bowl combine cornstarch and cream then stir into stock mixture. Bring the sauce to a boil over low heat, simmer 10 sec salt and pepper and spoon over chicken.
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