Chicken Yakitori

Directions for: Italian Roast Chicken and Potatoes with White Wine and Sage

Ingredients

3 lb(s) chicken pieces

tsp each salt and pepper

20 fresh sage leaves

cup extra-virgin olive oil

12 clove garlic

5 potatoes (1 lb), peeled and quartered

1 cup dry white wine

Directions

1. Season chicken with half each of the salt and pepper; set aside. Finely chop 4 of the sage leaves; set aside.

2. In large ovenproof skillet, heat oil over medium-high heat; fry garlic and remaining whole sage leaves until garlic is lightly browned, 1 minute. With slotted spoon, set sage aside for garnish. Remove garlic; set aside. Brown chicken, in batches, 5 to 6 minutes. Transfer to plate.

3. Add potatoes to pan; saut until browned, about 7 minutes. Pour off fat. Return chicken and any accumulated juices to pan. Add wine, remaining salt and pepper, garlic and chopped sage; bring to boil.

4. Roast in 425F (220C) oven, basting 2 or 3 times, until sauce is thickened and juices run clear when chicken is pierced, 30 minutes. Serve garnished with reserved fried sage leaves.

See more: Quick and Easy, Main, Italian, Winter, Poultry, Dinner, Potatoes, Roast, Chicken