|
 Recipes
Roast
sage chicken with pancetta and cabbage
We' ve taken a basic roast chicken and given it an elegant
twist by tucking fresh sage leaves under the skin and serving
it with sauteed cabbage flavored with fennel and pancetta
(Italian bacon). Substitute thinly sliced celery and 1/4 teaspoon
anise seeds for the fennel if you like.
Preparation time: 20 minutes
Roasting time: 65 to 75 minutes
| Ingredients:
|
| -1
(5 1/2 to 6 1/2 lbs.) roasting chicken |
| -10
fresh sage leaves |
| -1
tablespoon olive oil |
| -1/4
teaspoon salt |
| -1/4
teaspoon freshly ground pepper |
| -Cabbage
|
| -1/4
pound pancetta or smoked ham, chopped |
| -2
tablespoons olive oil |
| -1
cup chopped fennel |
| -1
cup chopped onions |
| -1
1/2 pounds green cabbage, cored and thinly sliced |
| -1/4
cup chicken broth |
| -1/2
teaspoon salt |
| -1/8
teaspoon red pepper flakes |
| -1
tablespoon white wine vinegar |
| -1/2
cup chicken broth |
| -1
teaspoon flour |
| -Fresh
sage leaves, for garnish |
| Cooking |
| 1.
Heat oven to 425 [degrees] F. Arrange chicken in shallow
roasting pan or heavy jellyroll pan. With fingertips,
separate skin from breast and legs of chicken. Tuck sage
leaves under skin. Drizzle chicken with oil; sprinkle
with salt and pepper. Roast 40 minutes. Baste with drippings;
roast chicken 25 to 35 minutes more, or until a meat thermometer
inserted in thigh registers 180 [degrees] F. |
| 2.
Make cabbage: Heat a 12-inch skillet over medium-high
heat. Add pancetta and cook 2 to 3 minutes, stirring,
until browned and crisp. Transfer with slotted spoon to
paper towels. Add oil, fennel and onions (and ham, if
using); cook 3 to 4 minutes, until softened. Reduce heat
to medium. Add cabbage, broth, salt and red pepper flakes.
Cover and cook 12 to 15 minutes, stirring once, until
tender. Add vinegar; stir and transfer to serving bowl.
Cover and keep warm. |
| 3.
Transfer chicken to serving platter; cover and keep warm.
Pour drippings into measuring cup; skim fat. Add chicken
broth to cup; whisk in flour. Add to roasting pan and
bring to boil, scraping up browned bits; boil 1 minute.
Carefully pour gravy through a sieve into gravy bowl.
Serve chicken with gravy and cabbage. Garnish with fresh
sage leaves, if desired. Makes 6 servings. |
|
Food composition per serving: 690 calories,
45 g total fat, 12 g saturated fat, 189 mg cholesterol,
821 mg sodium, 9 g carbohydrates, 61 g protein, 89 mg
calcium, 3 g fiber |
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