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
MethodSeason 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 Ã‚Â‘or 3 times, until sauce is thickened and juices run clear when chicken is pierced, 30 Ã‚Â‘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
- Iron 11.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 12.0