Languedoc Chicken Recipes

CHICKEN WITH PROSCIUTTO AND SAGE

Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce.

Provided by Florence Fabricant

Categories dinner, poultry, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

Chicken With Prosciutto and Sage image

Steps:

Melt butter in a large sauté pan over medium-high heat. Add chicken thighs, skin side down, and sear until skin is nicely browned, about 5 to 7 minutes. Remove chicken to a platter, skin side up. Reduce heat to low, add fennel and onion to sauté pan, season with salt and pepper, stir in ground sage and cook until translucent, about 5 minutes. Add potatoes, stir, add stock, bring to a simmer, cover and cook until potatoes are just about tender when pierced with a paring knife, 15 minutes.
While potatoes are cooking, tuck a sage leaf under the skin of each thigh. Turn thighs over and season the flesh side of each with salt and pepper, and place 2 sage leaves on each. Roll each thigh into a bundle, skin side out, and wrap in prosciutto, using 2 overlapping slices for each to fully enclose the chicken. Tuck wrapped chicken, seam side down, in among the potatoes in the sauté pan. Add the peas. Cover and cook for 20 minutes, basting chicken with pan juices halfway through.
Remove chicken to a warm platter and surround with potatoes. Stir vinegar into the pan sauce, add salt and pepper if needed, and pour, including the peas, over and around the chicken and potatoes. Garnish platter with sage and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 860 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

1 tablespoon unsalted butter
6 large boneless, skin-on chicken thighs (about 6 ounces each)
1/2 cup finely chopped fennel bulb (about 1/4 bulb)
1/2 cup finely chopped red onion (about 1/2 onion)
Salt and ground black pepper
1/2 teaspoon ground sage
18 medium-size fingerling potatoes (about 1 pound)
1 1/2 cups chicken stock
18 fresh sage leaves (from a small bunch), plus a few sprigs for garnish
12 thin slices prosciutto (about 5 ounces)
2/3 cup shelled peas
1 teaspoon good-quality balsamic vinegar

LOUISIANA CHICKEN

Green peppers and mint add a surprise to this Southern-style recipe. A roasting bag keeps the chicken moist and flavorful.-Jill Werle, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

Louisiana Chicken image

Steps:

Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

Nutrition Facts : Calories 496 calories, Fat 14g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 688mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein.

Ingredients

1 tablespoon all-purpose flour
1 roasting chicken (3-1/2 to 5 pounds)
1 teaspoon salt
1 teaspoon cayenne pepper
3 medium onions, quartered
6 large potatoes, peeled and quartered
6 medium carrots, cut into 2-inch pieces
2 medium green peppers, quartered
2 garlic cloves, peeled
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried mint or 1 tablespoon minced fresh mint
2 cups chicken broth
1 tablespoon Worcestershire sauce
7 drops bitters, optional