Italian Roast Chicken and Potatoes with White Wine and Sage

(from myoung’s recipe box)

Categories: Main Dish

Ingredients

  • * 3 pounds chicken pieces
  • * 3/4 teaspoon each salt and pepper
  • * 20 fresh sage leaves
  • * 1/4 cup extra-virgin olive oil
  • * 12 cloves garlic
  • * 5 potatoes (1 1/2 lb), peeled and quartered
  • * 1 cup dry white wine

Directions

  1. 1. Season chicken with half each of the salt and pepper; set aside. Finely chop 4 of the sage leaves; set aside.

  2. 2. 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.

  3. 3. Add potatoes to pan; sauté 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.

  4. 4. 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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