LEMON CHICKEN WITH ROSEMARY AND SAGE
Serves 6

(2) 3 lb. chickens, cleaned and cut into 8 pieces each (alternately, you may use 8 bone-in, skin-on chicken breasts)
3 Tblsp rosemary, chopped
2 Tblsp sage, chopped
4 Tblsp olive oil
1 medium onion, finely chopped
Ω cup white wine
2 cups chicken stock
2 Tblsp flour
3 egg yolks
juice of 2 lemons
salt and freshly ground black pepper

Marinate the chicken overnight with the rosemary and sage.

Preheat oven to 350∫F. Season the chicken pieces with salt and pepper. Heat 2 tablespoons of the olive oil in a large sautÈ pan and brown the chicken in batches, using more olive oil as necessary. Once all of the chicken is browned, remove to a large roasting pan. Set aside.

In the same sautÈ pan, cook the onion for about 5 minutes or until tender. Add the white wine and cook until most of the liquid has evaporated.

Add Ω cup of the chicken stock to the pan and stir briefly. Pour this mixture over the chicken in the roasting pan, cover with foil and bake for about 25 to 30 minutes or until chicken is fully cooked.

When the chicken is cooked, pour off the cooking liquid in the pan and reserve. Keep the chicken covered and warm while the sauce is prepared.

Whisk†the flour with 1Ω cups of chicken stock and reserved pan juices. In a small saucepan, simmer the flour and stock mixture until it has slightly thickened.

Mix the egg yolks and lemon juice together. Remove the flour and stock mixture from the heat and add the yolk mixture, stirring to incorporate. Season with salt and pepper.

Pour the lemon sauce over the chicken and serve at once.