Chicken Fricassee with Garlic and Sage

  • 55 mins total
  • 15 mins prep
  • 40 mins cook
  • serves 6 

IntroductionSkip To The Recipe

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
Roasted Tomatoes
Mashed Potatoes

Giangi's Kitchen Signature


Nutrition Facts
Chicken Fricassee with Garlic and Sage
Amount Per Serving
Calories 820 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 15g94%
Cholesterol 255mg85%
Sodium 241mg10%
Potassium 711mg20%
Carbohydrates 4g1%
Protein 63g126%
Vitamin A 475IU10%
Vitamin C 8.6mg10%
Calcium 59mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken Fricassee with Garlic and Sage

  • 55 mins total
  • 15 mins prep
  • 40 mins cook
  • serves 6 


Original recipe yields 6 servings

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


  1. Preheat oven at 400.

  2. 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.

  3. Reduce the heat to low, add the garlic cloves, and cook until soft but not colored, 5 to 8 minutes.

  4. Add the sliced sage, season with salt and pepper, and stir in the wine. Bring to boil and then transfer to the oven.

  5. 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.

  6. 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.

  7. Cook over medium heat until reduced by about one half. Spoon sauce over the chicken.


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