SAGE CHICKEN AND POTATOES
Bring the fabulous taste of pot roast to chicken! Store-bought gravy infuses the dish with down-home flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
- In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g
GARLIC AND SAGE CHICKEN AND POTATO SAUTE
Make and share this Garlic and Sage Chicken and Potato Saute recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil and butter together.
- Over low heat, add sage and garlic and cook for about two minutes.
- Increase heat to medium high and add chicken and potatoes and cook for about three minutes.
- Season with salt and pepper to taste.
- Turn heat to low again, cover and cook for another ten minutes.
- Add chicken broth and cook uncovered for three minutes more.
- Sprinkle with chopped parsley and serve.
SAGE CHICKEN IN A FRIED POTATO CRUST
I have thought a lot about fried chicken because Americans love it. The idea for a potato crust on it came to me from frozen Tater Tots. I loved their crunch and thought if I coated the chicken with potatoes instead of bread crumbs the crunch would be better. It's more work, but it's more than worth it. Wrapping the chicken in plastic film helps the coating adhere, but you need to put the wrapped pieces in the freezer for an hour to get the plastic off without removing the potato coating.
Provided by Michel Richard
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut each chicken breast half into three pieces, and each thigh into two pieces. In a bowl, combine chicken, sage, garlic and cumin. Cover and refrigerate for 2 hours.
- Using a mandoline or sharp knife, slice potatoes into 1/8-inch-thick julienne, then crosswise into 1/8-inch dice. Rinse, then pat dry between cloth towels. Roll in towels to squeeze out moisture. In a medium bowl, combine potatoes with 4 tablespoons flour and beaten egg white. Set aside.
- Scrape garlic and sage from chicken pieces, and pat dry with paper towels. Season with pepper to taste and dust with remaining flour.
- Place a 10-inch square of plastic wrap on a work surface. Evenly spread about 2 tablespoons of potato in center of plastic. Dip a piece of chicken in beaten egg, and place in center of potato. Top with about 1 tablespoon potato, and wrap plastic securely so that potato covers chicken completely. Repeat with remaining chicken, egg and potatoes, to make a total of 15 packets. Place in freezer for one hour.
- Preheat oven to 200 degrees. Preheat at least 4 inches oil in a deep fryer to 325 degrees. Unwrap three chicken packets, and deep fry until potatoes are crisp and golden brown, 5 to 8 minutes. Transfer to baking sheet lined with paper towels, and keep warm in oven. Repeat with remaining packets. Serve hot.
CHICKEN-AND-SAGE SAUSAGES
The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Yield Makes about 20
Number Of Ingredients 10
Steps:
- Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.
- Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed. Serve warm with chutney.
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