Chickenlegs w/Basil Sauce


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


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.


Serve with wild rice or pasta.

Restaurant Articles

Working to create the perfect uniform plan for a restaurant is more difficult...

Read more


Rhubarb Tarts with Walnut Pastry

Read more

Business Plan

Chili Restaurant

Read more