I MAKE CUT-UP CHICKEN DISHES ALL THE TIME, BUT SOMEHOW THIS PARTICULAR FLAVOR COMBINATION STRUCK A CHORD WITH MY FAMILY. I THINK WAS THE SAGE WHICH IS A VERY PUNGENT HERB. IT HAS A STRONG, SMOKY AROMA, BUT GARLIC AND LEMON ZEST, A BIT OF WHITE WINE AND CHICKEN STOCK TAME THE AGGRESSIVE TASTE AND WHAT RESULTS IS A SAUCE WHICH TASTES RICH AND FLAVORFUL, PACKED WITH UMAMI. I SERVED IT WITH ORZO. NOTHING WAS LEFT.
PRE-HEAT OVEN TO 350Ø
DRY THE CHICKEN PIECES. SALT AND PEPPER.
IN A LARGE STEEP-SIDED FRYING PAN HEAT 4 TBSPS OF VEGETABLE OIL. ADD 2 TBSPS OF BUTTER. WHEN THE OIL AND BUTTER ARE VERY HOT, BROWN THE CHICKEN SKIN SIDE DOWN FIRST, THEN TURN AND BROWN ON THE OTHER SIDE. ABOUT 10 MINUTES.
MEANWHILE, PEEL AND CHOP THE GARLIC WITH THE RIND OF ONE LEMON AND THE SAGE LEAVES.
BRING A SMALL POT OF WATER TO A BOIL. TRIM A THIN SLICE FROM THE ROOT AND STEM ENDS OF THE ONIONS. BOIL FOR ONE MINUTE. DUMP IN A SINKFUL OF COLD WATER. REMOVE SKINS FROM THE ONIONS. DRY ON A DISH TOWEL.
HEAT 1 TBSP OF OIL AND 2 TBSPS OF BUTTER IN A SMALL FRYING PAN. BROWN THE ONIONS ON ALL SIDES, SHAKING THE PAN FROM TIME TO TIME.
REMOVE THE CHICKEN. POUR OFF ALL BUT 2 TBSPS OF FAT. LOWER THE HEAT AND ADD THE SAGE, GARLIC AND LEMON. STIR WITH A WOODEN SPOON TILL YOU CAN JUST SMELL THE GARLIC.
ADD THE WHITE WINE AND SCRAPE UP ALL THE BROWNED BITS WHICH HAVE STUCK TO THE PAN.
ARRANGE THE CHICKEN IN ONE LAYER IF POSSIBLE, SKIN SIDE UP. POUR IN THE CHICKEN STOCK.
ADD THE ONIONS.
PLACE IN THE OVEN. COOK FOR ABOUT 15 MINUTES OR UNTIL THE JUICE FROM THE THIGH RUNS CLEAR WHEN PIERCED WITH A FORK.
IF THE LIQUID BOILS AWAY, ADD MORE CHICKEN STOCK.
ROUGHLY CHOP PARSLEY AND SCATTER ON TOP OF THE CHICKEN.
SERVES 4
Ingredients
Directions
PRE-HEAT OVEN TO 350Ø
DRY THE CHICKEN PIECES. SALT AND PEPPER.
IN A LARGE STEEP-SIDED FRYING PAN HEAT 4 TBSPS OF VEGETABLE OIL. ADD 2 TBSPS OF BUTTER. WHEN THE OIL AND BUTTER ARE VERY HOT, BROWN THE CHICKEN SKIN SIDE DOWN FIRST, THEN TURN AND BROWN ON THE OTHER SIDE. ABOUT 10 MINUTES.
MEANWHILE, PEEL AND CHOP THE GARLIC WITH THE RIND OF ONE LEMON AND THE SAGE LEAVES.
BRING A SMALL POT OF WATER TO A BOIL. TRIM A THIN SLICE FROM THE ROOT AND STEM ENDS OF THE ONIONS. BOIL FOR ONE MINUTE. DUMP IN A SINKFUL OF COLD WATER. REMOVE SKINS FROM THE ONIONS. DRY ON A DISH TOWEL.
HEAT 1 TBSP OF OIL AND 2 TBSPS OF BUTTER IN A SMALL FRYING PAN. BROWN THE ONIONS ON ALL SIDES, SHAKING THE PAN FROM TIME TO TIME.
REMOVE THE CHICKEN. POUR OFF ALL BUT 2 TBSPS OF FAT. LOWER THE HEAT AND ADD THE SAGE, GARLIC AND LEMON. STIR WITH A WOODEN SPOON TILL YOU CAN JUST SMELL THE GARLIC.
ADD THE WHITE WINE AND SCRAPE UP ALL THE BROWNED BITS WHICH HAVE STUCK TO THE PAN.
ARRANGE THE CHICKEN IN ONE LAYER IF POSSIBLE, SKIN SIDE UP. POUR IN THE CHICKEN STOCK.
ADD THE ONIONS.
PLACE IN THE OVEN. COOK FOR ABOUT 15 MINUTES OR UNTIL THE JUICE FROM THE THIGH RUNS CLEAR WHEN PIERCED WITH A FORK.
IF THE LIQUID BOILS AWAY, ADD MORE CHICKEN STOCK.
ROUGHLY CHOP PARSLEY AND SCATTER ON TOP OF THE CHICKEN.
SERVES 4
