Italian Roast Chicken and Potatoes with White Wine and Sage
Italians have endless variations on chicken roasted with potatoes but none better than this sage-infused one, in which white wine makes a glorious sauce.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 352 |
| pro | 26 g |
| total fat | 18 g |
| sat. fat | 5 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 100 mg |
| sodium | 389 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 11% |
| vit A | 3% |
| vit C | 12% |
| folate | 6% |
-
3 lb (1.5 kg) chicken pieces
3/4 tsp (4 mL) each salt and pepper
20 fresh sage leaves
1/4 cup (50 mL) extra-virgin olive oil
2 cloves garlic
5 potatoes, peeled and quartered (1-1/2 lb/750g)
1 cup (250 mL) dry white wine
Preparation:
Season chicken with half each of the salt and pepper; set aside. Finely chop 4 of the sage leaves; set aside.
In large ovenproof skillet, heat oil over medium-high heat; fry garlic and remaining whole sage leaves until garlic is lightly browned, 1 minute. With slotted spoon, set sage aside for garnish. Remove garlic and chop; set aside. Brown chicken, in batches, 5 to 6 minutes. Transfer to plate.
Add potatoes to pan; sauté until browned, about 7 minutes. Pour off fat. Return chicken and any accumulated juices to pan. Add wine, remaining salt and pepper, and reserved chopped garlic and chopped sage; bring to boil.
Roast in 425°F (220°C) oven, basting 2 ÃÂor 3 times, until sauce is thickened and juices run clear when chicken is pierced, 30 ÃÂminutes. Serve garnished with reserved fried sage leaves.
In large ovenproof skillet, heat oil over medium-high heat; fry garlic and remaining whole sage leaves until garlic is lightly browned, 1 minute. With slotted spoon, set sage aside for garnish. Remove garlic and chop; set aside. Brown chicken, in batches, 5 to 6 minutes. Transfer to plate.
Add potatoes to pan; sauté until browned, about 7 minutes. Pour off fat. Return chicken and any accumulated juices to pan. Add wine, remaining salt and pepper, and reserved chopped garlic and chopped sage; bring to boil.
Roast in 425°F (220°C) oven, basting 2 ÃÂor 3 times, until sauce is thickened and juices run clear when chicken is pierced, 30 ÃÂminutes. Serve garnished with reserved fried sage leaves.
Additional Information
- Serve with: salad or sauté a green vegetable, such as rapini or escarole, inâÂÂolive oil and garlic
Source
Canadian Living Magazine: May 2002
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