Italian Roasted Chicken and Potatoes with White Wine and Sage

[migration] empty title 121 Author: Canadian Living Credits: [migration] empty title 121

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


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


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; set aside. Brown chicken, in batches, 5 to 6 minutes. Transfer to plate.

Add potatoes to pan; saute until browned, about 7 minutes. Pour off fat. Return chicken and any accumulated juices to pan. Add wine, remaining salt and pepper, 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.

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Italian Roasted Chicken and Potatoes with White Wine and Sage