At the Green Table: Chicken with Sage, Garlic and Lemon

At teh Green Table Chicken With Fresh Sage, Garlic and Lemon

Chicken can be rather boring on it’s own.  But it can be combined with a wide range of herbs and other ingredients to enhance the flavor and produce some great dishes.  Chicken with fresh sage, garlic and lemon is a perfect combination of ingredients that will give you some very flavorful and exciting meals.  I have included 3 of my favorite recipes using these ingredients.  The same techniques will also work with a wide variety of other fresh or dry herbs such as thyme, tarragon, oregano, basil, rosemary parsley or whatever you like.  You can modify the herbs and other ingredients in any of these 3 techniques to produce the results that you and your family will enjoy the most.

The first recipe is sautéd chicken with fresh sage, garlic and lemon. It has been adapted from a recipe served at Trattoria Antico Fattore.  This restaurant is located between the Ufizzi and the Ponte Vecchio in Florence, Italy.  It serves many outstanding Tuscan dishes, with some of it’s recipes dating back to before the Ufizzi was built. 

The second is a traditional roast chicken using the same 3 ingredients.  I actually first had a sage roasted chicken when my daughters were young and we were visiting the London Zoo in Regents Park.  I was anticipating the usual hot dogs, but found sage roasted chicken instead.  I asked how they made it and quite a few years later, this is my version of that dish.

The final recipe is a rather elegant chicken pie that starts with the same roasted chicken with sage, garlic and lemon. But you can cook the chicken any way you wish.  It works equally well with boiled, sautéed or braised chicken.  You can even use any left over chicken or a rotisserie chicken from your local store. The sautéed chicken breast with fresh sage, garlic and lemon can be completed in a few minutes, the roast chicken recipe takes a bit more than 1 hour, while the recipe for the chicken pie is intended to be prepared over a period of 2 to 3 days.  The extra time gives the flavors a chance to build and it is easier to coordinate the final step with the remainder of your meal, especially if you have guests.  But you can substitute a quick sautéed chicken, such as the one below, for the roast chicken and the pie can easily be prepared the same day.

The key to these recipes, as with all recipes that you use, is to learn the technique and then experiment with any different ingredients that you and your family or friends might prefer.  Experiment, make it yours, and enjoy.



    Sautéed Chicken Breast with Fresh Sage, Garlic and Lemon

Fried Sage Leaves

Pasta with Tomatoes & Arugla

Roast Chicken with Sage, Garlic and Lemon

Roasted Carrots & Fennel

Chicken Pie with Sage & Mushrooms