Italian Roast Chicken and Potatoes with White Wine and Sage
This recipe makes 6 servings
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 |
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.
Ingredients
Preparation
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; saut?ntil 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 saut? green vegetable, such as rapini or escarole, in?Âolive oil and garlic
Source : Canadian Living Magazine: May 2002
- Keywords : Italian; Main Course; Skillet; Roast; Chicken; Potatoes; White wine;
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