Chicken Sage Dinner
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3-pound chicken fryer, halved or cut-up
Salt and pepper
1/4 cup olive oil
1 cup white cooking wine
1 garlic clove, minced
1 tablespoon sage
4 to 6 medium-size carrots, cut in 3-to 4-inch lengths
4 medium potatoes, halved
2 medium onions, sliced
Dust chicken pieces with flour, salt and pepper to taste. Brown chicken quickly on both sides in the olive
oil. Drain and put chicken in bottom of 13x9-inch baking dish or Dutch oven.
To pan juices, add wine, garlic and sage and heat thoroughly. (Should get a little thick). Put potatoes and
carrots around chicken and cover with onions. Pour pan gravy over all and cover tightly with foil.
Bake at 350 degrees for 1 hour or until potatoes and carrots are at desired doneness.