| Melt the butter until golden with the sage
in a pan. Season the legs with salt, as desired, and place in
the pan. Cook over a moderate heat for approximately 10 minutes,
turning frequently.
Add the wings and continue to cook for a further 30 minutes,
turning the meat frequently and adding a little white wine
if the bottom of the pan becomes dry.
Then slowly add the cream, covering the meat and blending
it into the juices with a wooden spoon. Cover and continue
to cook for a final 5-10 minutes over a low heat.
|
