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I love a roasted chicken served with sage and onion stuffing, roasted vegetables and gravy. The second day, I like to make a curry or pie, then the stripped off pieces I use in enchiladas, chilli con pollo or a pasta dish and the carcass will make a soup or stew with loads of vegetables.
This is my favourite sage and onion stuffing recipe. You can make it with fresh or dried sage. I have been making this for the last forty years and would rather do without stuffing than have a packet again. Click on the photo for step by step photo instructions. Sage is one of the most common of herbs to go with chicken.
This lovely simple roasted Lemon Balm Chicken is quick and easy to put together - it combines the lemon balm with sage. The recipe calls for fresh, but you can easily substitute dried and still get an excellent result. Use about one tablespoon of each as an equivalent. Shake some dried herb inside the cavity as well.
If you're not wanting to cook in the great outdoors, then you can easily cook it in a medium oven for two hours or so, until the chicken is cooked through and the vegetables tender.
Just to show how versatile chicken is, this Garlic Chicken Pasta dish can be whipped up in the time it takes the pasta to cook. Use some leftover chicken - half a cup will be plenty - and you've got a tasty, quick and economical dish on the table in less time that it takes a takeaway delivery. Click on the photo.
Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.
Lightly season the chicken. Place the oil in the unwashed dish, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions.
Scatter the flour into the dish (adding a little more oil, if needed) and stir to combine. Gradually incorporate the hot stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme sprigs, sage sprigs and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and black pepper and cover. Transfer to the oven for 30 minutes.
Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the parsley and serve with the crisp sage leaves on top.
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