Chicken fricassee with garlic and sage.
Tonight dinner was previously published on March 7, 2010. It is summer so I do not mind spending more time in the kitchen when I can. Chicken Fricassee with Garlic and Sage is an old time favorite and very easy to make and yet very delicious. I had left over roasted tomatoes and just 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
CHICKEN FRICASSEE WITH GARLIC AND SAGE
4 1/2 pound chicken
2 tablespoons olive oil
Salt and freshly ground pepper
20 clove garlic, unpeeled
1 bunch fresh sage, sliced fine
1 cup dry 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.
ROASTED CHERRY TOMATOES
4 pints cherry tomatoes
Good olive oil
Coarse sea salt
Freshly ground black pepper
Fresh basil leaves, cut into chiffonade
Sea salt or fleur de sel
Preheat oven to 400 degrees.
Toss the tomatoes lightly with the olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with the coarse sea salt and the pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot.
This is kind of my rule for measuring the ingredients:
1 medium to large baking potato per person
1 to 1 ½ tablespoon of butter for person
Heavy cream to reach the desire texture (a bit less than 3 to 4 tablespoons per person)
Salt and pepper
Peel and cut the potatoes in quarters. Place in a large pan of salted cold water. Bring to a boil over medium high heat. When potatoes are inserted with a knife and are tender, drain. Return the potatoes to the cooking pan and let the heat dry the excess moisture. Add salt and pepper and with a hand masher or a potatoes presser, press the potatoes until all mashed to desire consistency. Add the butter and mix well. Add the heavy whipping cream and continue to mix well. Taste and add more salt if necessary, or butter.