Chicken Fricassee with Sage
- Gluten free
- Peanut free
- Low carb
- Nut free
The delicious sauce in this Italian-style fricassee is piqued with a little prosciutto.
Ingredients
- 3 lbs (1.5 kg) chicken pieces, or 1 chicken, cut into pieces
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) dry white wine or dry white vermouth
- 1 each shallot and clove garlic, minced
- 2 oz (60 g) prosciutto, shredded
- 1 tbsp (15 mL) fresh sage leaves (or 1 tsp/5 mL dried)
Preparation
Season chicken with salt and pepper. In skillet, heat oil and butter over medium-high heat; brown chicken, skin side down. Turn chicken; add wine, shallot, garlic, prosciutto and sage. Cover and reduce heat to medium; simmer, turning once, until no longer pink inside and juices run clear when chicken is pierced, about 25 minutes. Uncover; turn chicken skin side up. Boil until sauce is thick enough to coat chicken.
Makes 4 servings.
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