Braised chicken with sage & white wine
Makes 4 to 6 servings (shown above)
The Italians are fond of preparing chicken in a simple braise—first browning in a little oil then cooking in liquid. Here is one of the best and easiest methods. Try to use chicken pieces that are about uniform in size and still on the bone. Serve with crispy roasted potatoes and a salad of peppery greens.
2 tbsp. (30 mL) butter
¼ cup (60 mL) olive oil
1 chicken (about 4 to 5 lb./2 to 2.5 kg) cut into parts (or precut chicken pieces of similar weight)
1½ cups (375 mL) dry white wine, such as Sauvignon Blanc
24 fresh sage leaves, roughly chopped
1 tsp. (5 mL) salt
¼ tsp. (1 mL) freshly ground black pepper
In a large skillet, melt butter over medium-high heat. Add oil and stir to blend.
Add chicken pieces, in batches if necessary; cook until golden brown on all sides. Remove to a plate and drain all but ¼ cup (60 mL) of fat.
Return chicken to pan, nestling pieces in a single layer. Pour wine overtop; increase heat and bring to a gentle boil. Cook for about 5 minutes.
Add sage, salt and pepper, then toss to combine.
Reduce heat to low, cover loosely and let mixture bubble until chicken is cooked through and very tender, about 45 minutes. (Turn pieces over periodically; if liquid is evaporating too quickly, add a little water.) Serve immediately with juices.