Photo: Jim Franco
Makes 4 servings

How to Make It

After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Simmer until the liquid reduces by half. Add the wine and broth and cook, stirring and scraping the bottom of the pan, until the sauce thickens slightly, about 2 minutes. Add the cream. Remove from heat. Strain the sauce, if desired. Stir in the herbs, salt, and pepper. Spoon the sauce over the carved chicken.

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Ratings & Reviews

brenro's Review

March 21, 2014
Absolutely delicious but look at the nutrition information! Saturated fat, sodium, and cholesterol are off the chart. We love this recipe but we only have it a few times a year.

AmaliaM's Review

December 11, 2013
This is soooo delicious. I used it with the "Slow Roasted Chicken" in the recipe book, "Fifty Shades of Chicken". This provides a lot of broth after roasting for 8 hours. Scrumptious! Note: I've made this several times, and have had to use dried herbs sometimes. Just let it simmer after adding the herbs for a short time to activate them. Worked just as good. Will make this recipe for the rest of my life!