Tuesday, August 19, 2008
Chicken With Olives and Sage
I was thinking about how before I started the year long cooking challenge, I had a few favorite recipes that I made all the time. I wondered if I would still like them as much, now that I have so much more cooking experience. I looked through my old notes and picked a few to make and review this week.
The first was a super easy chicken recipe that was my husbands all time favorite. It’s Chicken with olives and sage from a book called Twelve. Nice book. It’s all Tuscan recipes laid out in the twelve months of the year so that you can cook with the things that are in season that month. Jamie Oliver did the same type of thing in his last book.
5tbsp olive oil
1 chicken (1.5kg) cut into 8 portions
200g black olives in olive oil (drained)
4 garlic cloves, peeled and lightly crushed with the flat of a knife blade
about 20 fresh sage leaves
125ml (1/2 cup) white wine
preheat to 200c (400f)
Heat the oil in a wide saucepan or casserole dish suitable for oven use.
Add the chicken and brown on all sides (should take 10-15 min). Season with salt and pepper on all sides. Add the olives, garlic cloves, and sage leaves and cook for a couple of minutes to blend the flavours.
Pour in the wine and transfer the dish to the hot oven. Cook for 30 – 40 min.
If you would like more sauce, remove the chicken, sage, olives and garlic to a plate, add 60ml (1/4 cup) water to the pan and put on the stovetop. Scrape up the bits with a wooden spoon mixing them into the sauce, let it bubble for half a min or so.
This recipe has to be one of the easiest in the whole world. It is simple in the best of ways it’s just a few ingredients that really compliment each other, so that with the smallest amount of effort, you have an amazing chicken dish. We liked it just as much as we used to.
I have a sage bush growing in the back yard, so fresh sage is not a problem, but when I used to make it (in our old flat), I used to use dried sage and it worked just as well. Back then I also didn’t have a pan that could go from the stove top to the oven, so I would brown the chicken in a pan, then just transfer it to a casserole before pouring over the wine. It added a touch of hassle, but worked just fine.
This recipe still rocks, I’m glad I found it again.