Sophie's Chicken With Sage Wine Sauce And Lemon Oil Sage Baked Potatoes & Carrots


2 larges chicken filets, skinned, cleaned and cut into smaller pieces
2 tablespoons sea salt flakes
ground pepper, to taste
1 tablespoon fresh sage, cleaned and cut up into little piece
2 tablespoons cornstarch
650 grams hard boiled potatoes, peeled and cut up into 4, boiled for about 10 minutes, well drained and cooled in
3 tablespoons lemon oil (or ( 3 to 4 tablespoons of EVOO with 1 tablespoon of 1 tablespoon fresh sage, cleaned & cut up into little pieces
1 bunch carrots, greens cut off, peeled and washed, cut into 2 or into 4 long equal piec
3 dried bay leaves


So, before you are going to prepare dinner, take the potatoes out of the fridge. Preheat the oven to 180° C. ( 356 F ) for 10 minutes.
Prepare your lemon oil sage potatoes. Take 2 large oven baking tins & place the potatoes in 1 layer in it. Add the 3 to 4 tablespoons of lemon oil or drizzle more over your potatoes. Add the chopped sage & scatter some sea salt over the top too. Now, with your hands mingle, mix everything carefully together, so that the potatoes are covered with the mix on all sides.
Place into the preheated oven on the medium shelf & bake for about 40 to 45 minutes, until golden.
When the potatoes only need the last 25 minutes, prepare the rest. Cook the carrots with the 3 dried bay leaves in hot boiling water until al dente. This will be after 15 minutes or so. Drain well. Keep warm.
Meanwhile, season the chicken pieces well on both sides with sea salt flakes & groundblack pepper. Take a large plate & add the 2 tablespoons of flour. Flour the chicken pieces on all sides & shake off the excess. Heat a large nonstick pan up on medium high & add 3 to 4 tablespoons of the baking margarine. When hot & sizzling, add the chopped sage & fry for 1 minute. Stir from time to time. Then, add the chicken pieces. Fry on both sides until golden brown & cooked trough. Remove the chicken from the pan & place on a large plate. Place aluminum foil over the top to let the chicken rest & to keep it warm.
Heat the same pan on a higher heat. Add some tablespoons of baking margarine & let it melt. Now, you add the wine & the chicken stock at the same time. Let it all reduce. Stir from time to time. Now, the house smells great!! When it is reduced for 1/3, I add 1 tablespoon of the Maïzena express ( cornstarch ) to the sauce in the pan. Let it boil for 1 minute or so & whisk well. If the sauce doesn't is the right consistency, I add another tablespoon of the cornstarch. Whisk well & boil for another minute. Taste the sauce. It has to taste fab! Add more S & P if necessary.
Now, take your plates & plate up! Enjoy!!




Yesterday, I made this for dinner. It is a special meal enjoyable with your loved one.
I had a lot of fresh sage left & wanted to use it in my cooking & baking.


6.0 servings


Thursday, December 10, 2009 - 2:05am


Related Cooking Videos