Italian Roast Chicken and Potatoes with White Wine and Sage

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2002

Ingredients

  • 3 lbs chicken pieces
  • 3/4 teaspoons each salt and pepper
  • 20 fresh sage leaves
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves
  • 5 potatoes peeled and quartered (1-1/2 lb/750 g)
  • 1 cup dry white wine

Method

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; 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 ‘or 3 times, until sauce is thickened and juices run clear when chicken is pierced, 30 ‘minutes. Serve garnished with reserved fried sage leaves.

Nutritional facts Per serving: about

  • Sodium 389 mg
  • Protein 26 g
  • Calories 352.0
  • Total fat 18 g
  • Cholesterol 100 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Italian Roast Chicken and Potatoes with White Wine and Sage

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