Roast Chicken with Red Wine and Cream Sauce

A delicious taste for the usual roast chicken.

Kathy Gunst, with the editors of Parenting Magazin Kathy Gunst, with the editors of Parenting Magazine

Roast Chicken with Red Wine and Cream Sauce

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    1 chicken, excess fat removed 1 cup dry red wine
    1/2 lemon 1 1/2 tbsp all-purpose flour
    2 cloves garlic, peeled and left whole & 1 head of garlic 1 cup chicken broth
    1 tbsp chopped fresh sage 3 tbsps heavy cream
    4 large carrots, cut into large chunks


    Prep: 1 hour 35 min (95 mins) Total:
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    • 1

      Preheat the oven to 425 degrees

    • 2

      Clean the inside of the chicken and place in a large roasting pan

    • 3

      Place the lemon, 2 garlic cloves, half of the sage, and salt and pepper in the cavity

    • 4

      Surround the bird with the carrots and whole head of garlic

    • 5

      Sprinkle with the remaining sage and salt and pepper and pour about ..." cup wine on top

    • 6

      Roast the chicken for 15 minutes, then reduce the temperature to 350 degrees, basting the bird every 20 minutes and adding more wine if the bottom of the pan gets dry

    • 7

      The chicken is done when the juices run yellow, not pink, when a thigh is pierced with a small sharp knife

    • 8

      Remove the chicken to a warm platter and cover loosely with fo

    • 9

      Remove any excess fat from the bottom of the pan

    • 10

      Place the pan over 1 or 2 burners on moderate heat and sprinkle in the flour

    • 11

      Let cook 1 minute

    • 12

      Whisk in the broth and raise the heat to moderately high

    • 13

      Let simmer 2 more minutes

    • 14

      Add the cream and salt and pepper to taste and let simmer about 5 minutes, or until somewhat reduced and flavorfu

    • 15

      Carve the chicken and serve with the roast carrots and garlic on the side

    • 16

      Top the meat with the sauce and serve.

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