Helen RandellCrispy sage chicken
August 13th 2010 09:03
I have talked before about what seems like the faux pas of buying chicken breast with a skin on it, but nevertheless, there are some times when it is exactly what you want.
Take this recipe for crispy sage chicken for example. The flavouring for this dish comes primarily from the sage, but in order to make it really sing, it needs the salted chicken skin, and the crisp texture that comes with this. If you wanted to, you could reduce the fat by using skinless chicken breast, but if you are serving it as a special occasion dish for guests, I would recommend you go the whole hog.
The sage was grown in my garden, and for those who live in warm, drought prone climates, sage is an excellent herb to pot up. It requires very little water and thrives in hot conditions. But of course, you can buy the herb from the supermarket.
Crispy sage chicken with cauliflower mash (serves 4)
4 cups chicken stock
500g cauliflower
125g cream
4 chicken breast fillets with skin on
salt and olive oil
100g butter
8-12 sage leaves
In a saucepan bring the chicken stock and cauliflower to the boil. Simmer until the cauliflower is soft then drain. Using a potato masher, squash the cauliflower into a puree. Add cream.
Meanwhile, brush the chicken with a little oil and sprinkle with salt. In a non stick pan, cook breast, skin side down for 2-5 minutes, until golden. Turn and repeat then place covered in a 180 degree oven for 10-15 minutes until cooked through.
In the same pan, melt the butter. Add sage leaves and continue to cook until sage is crispy and the butter is golden.
When prepared, serve the chicken breast on a bed of mashed cauliflower then gently spoon over the sage butter.
Serve with steamed green beans. Delicious!
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