Sophie's Chicken With Sage Wine Sauce And  Lemon Oil Sage Baked Potatoes & Carrots
By: Sophie32
Published: Thursday, December 10, 2009 - 2:05am

Ingredients




2 larges chicken filets, skinned, cleaned and cut into smaller pieces 
2 tablespoons sea salt flakes
ground pepper, to taste
margarine
240 mls fruity white wine
240 mls low-sodium chicken stock
margarine
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

Preparation

1 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.
 2 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. 3 Place into the preheated oven on the medium shelf & bake for about 40 to 45 minutes, until golden. 4 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.
 5 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.
 6 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.

 7 Now, take your plates & plate up!

Enjoy!!

About


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.