Tonight’s dinner was previously published on March 7, 2010.

It is summer so I do not mind spending more time in the kitchen when possible.

Chicken Fricassee with Garlic and Sage is an old-time favorite and very easy to make yet very delicious.

Chicken Fricassee with Garlic and Sage

I had leftover roasted tomatoes and warm-up peas with butter.

It goes without saying, but mashed potatoes are just the perfect pairing for the chicken.

Tonight’s June 7, 2010 dinner:

Chicken Fricassee with Garlic and Sage
Roasted Tomatoes
Mashed Potatoes

If you enjoy this delicious Chicken Fricassee with Garlic and Sage recipe, look at my other recipes.

Pork Chops with Peaches and Pears Sauce

Chicken Piccata and Fettuccine with Lime Sauce

London Broil with Balsamic- Honey Sauce

Almond Plum Cake with Creme Fraiche


Chicken Fricassee with Garlic and Sage

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6


  • 4.5 lbs chicken 4 1/2 pound chicken
  • 2 tbsps olive oil 2 tablespoons olive oil
  • 20 cloves garlic 20 clove garlic unpeeled
  • 1 sage 1 bunch Fresh sage sliced fine
  • 1 cup white wine 1 cup white wine


  • Preheat oven at 400.
  • Cut the chicken into 6 serving pieces. Heat the oil in a large frying pan over high heat until sizzling hot. Season the chicken with salt and pepper; add to the pan, skin side down, and brown quickly. Then turn and brown the other side.
  • Reduce the heat to low, add the garlic cloves, and cook until soft but not colored, 5 to 8 minutes.
  • Add the sliced sage, season with salt and pepper, and stir in the wine. Bring to boil and then transfer to the oven.
  • Reduce the oven temperature to 375 and cook, uncovered, stirring occasionally, for 30 minutes. Then cover and cook the chicken until the juices run clear when thigh is pierced with the point of a knife, 15 to 20 minutes longer.
  • To serve, transfer the chicken pieces to a serving platter; cover with aluminum foil to keep warm. Strain the sauce through a fine sieve, pressing down on the solids to extract the garlic pulp; discard the solids.
  • Cook over medium heat until reduced by about one half. Spoon sauce over the chicken.


Calories: 820kcal | Carbohydrates: 4g | Protein: 63g | Fat: 55g | Saturated Fat: 15g | Cholesterol: 255mg | Sodium: 241mg | Potassium: 711mg | Vitamin A: 475IU | Vitamin C: 8.6mg | Calcium: 59mg | Iron: 3.3mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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