This recipe is probably one of my easiest, and yet a very tasty way to serve roasted chicken and potatoes. All you do is brown the chicken and potatoes, then bake it in the oven with white wine and sage. Everything soaks up the delicious juices and becomes full of awesome flavor.I used Generation Seven wine-while I was at Blissdom Canada last week I had the chance to meet Michele Bosc, and was thrilled to bring some of her wine home to try! The white had a nice fruity flavor that went very well with this dish.
Italian Roasted Chicken with White Wine and Sage
Adapted from Canadian Living
3 lbs of chicken pieces
3/4 tsp each salt and pepper
fresh sage leaves, chopped
2 cloves garlic
5 potatoes (1 1/2 lbs, peeled and quartered)
1 cup dry white wine
Pre-heat oven to 425 F.
In a large oven proof fry pan, saute the garlic in a little bit of olive oil until lightly browned. Cool, chop, and set aside.
Brown the chicken, in batches, in the same pan for about 5 minutes or so until golden. Season the chicken pieces with 1/2 of the salt and pepper as you go. I left the skin on, which added more fat but also much more flavor. Transfer to a plate. Toss the potatoes into the pan, and brown them in the chicken fat for about 7 minutes or until they are browned a little. Pour off the fat. Add the chicken back to the pan and add the wine, stirring to bring up all the brown bits. Add the chopped sage, the remaining salt and pepper, and the reserved chopped garlic. Bring to a boil.
Roast in the oven for about 30 minutes, basting now and then, until the sauce has thickened and juices run clear when the chicken is pierced.