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Sage Roasted Chicken with Sage & Onion Stuffing (Roti de Poulet aux Herbes)
This is a another classic
Sunday roast with extra herb flavours and a powerful sage & onion stuffing. The gravy is full of flavours, the meat has
These quantities are for about 2 people, so half, double or whatever depending on the number of people you are cooking for.
Roast Olive oil 2 large leg portions of chicken or complete small to medium sized chicken Salt & pepper 4 leaves of fresh sage A small bunch of parsley leaves Extra virgin olive oil 4 large potatoes 3 garlic cloves 1 shallot 5 thyme branches
Vegetables 12 flowers of broccoli or French green beans, or runner beans, or any green vegetable that is in season. Water 1 good pinch of salt Butter Black pepper
Gravy 200ml White wine 300ml chicken stock Salt & pepper to taste Butter
Stuffing 1 onion 1 knob of butter 2 tablespoons chopped fresh sage Salt & pepper 80g fresh breadcrumbs Zest of 1 lemon 4 fresh thyme branches 1 egg
Meat & Potatoes 1 hour 10 minutes before serving - Preheat the oven on high at 225°C. Slide your fingers between the skin and the flesh of the chicken to create a pocket. Very finely chop the sage leaves and parsley then push into the pocket between the skin and meat of the chicken. Fold the skin back over the meat and sprinkle a little salt & pepper over the chicken.
Place the chicken in a roasting tin. Peel the potatoes and cut (if required) to be about 5cm by 5cm then coat in olive oil before placing alongside the meat in the roasting tray. Lay some thyme branches and a cracked garlic bulb around the meat along with a halved shallot.
Place in the oven and cook for about 25 to 35 minutes and a high heat then reduce the oven to 200°C and cook for another 20 to 30 minutes depending on the size of the portions (longer will be required if a whole chicken is being used).
Stuffing 25 Minutes before serving - Finely chop the onion and soften gently in a knob of butter in a frying pan for about 5 minutes. Finely chop the sage leaves. Create the fresh breadcrumbs from about 4 slices of bread in a blender and put into a large bowl. Season the breadcrumbs with salt & pepper. Grate in the zest of the lemon. Add in the chopped sage and the leaves of the thyme branches. When the onions are done, add them into the mixture. Beat an egg and bind the mixture together by gradually adding in the egg and pressing together with your fingers.
Roll the stuffing into about 4 small balls and place into the oven for 15 to 20 minutes at the end of cooking.
If using a complete chicken, the stuffing can be made at the beginning and stuffed into the cavities of the bird before cooking (add a little more cooking time if using this method).
Vegetables 15 Minutes before serving - Place the broccoli flowers or whichever green vegetable you have chosen, in a little salted boiling water for about 10 to 12 minutes, so they still have a slightly crunchy texture. Melt a large knob of butter and a little pepper into the greens before serving.
Sauce 10 Minutes before serving - Remove the meat and potatoes from the oven and place the potatoes in a warm place (the cooling oven is OK so long as it is not so hot that it continues to cook). Allow the meat to rest for at least 5 minutes.
Place the roasting tray on the heat and add a large glass of white wine. Scrape the bottom of the pan and press the juice from the garlic as the wine boils, so that a rich dark sauce begins to form. Whilst still fluid, strain the mixture through a sieve, pressing as much juice out of the garlic as possible.
The juice can now be reduced further, until it is a very rich dark sauce. Add the chicken stock to the sauce and reduce on a high heat once more. Boil until the acidity of the wine has almost gone and the gravy is rich and dark. At the last minute, melt a knob of butter into the gravy. Taste and re-season if required.
Serving - Lay out the meat and vegetables as you wish on the plate, or alternatively, serve all ingredients in serving dishes at the table. The sauce can be served in a gravy boat or spooned over the meat on a plate.
Alternatives - Any fresh green vegetable can be used (Broccoli florets are pictured). The potatoes can be cooked in a separate baking tray if preferred. The stuffing goes very well with turkey at Christmas lunch also. Click here to see some more advanced ways of making the roasted potatoes.
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herbs
cooked with it and the stuffing helps to create a wonderful mixture of tastes
and textures which can often be missing from a
normal roast meal. 