Whole chicken, cut into piecesTwo legs, two breasts, keep the carcass1
Cream~1 cupest.
White wine~1 cupest.
Onion, finely diced~1est.
Pink peppercorns1-2 tsp
Lemon (juiced and zested)1
Fresh sage leaves~10-12est.
Parmesan cheese, grated3-4 tbsp
Garlic cloves, crushed3 cloves
Flour, for dusting the chicken~3 tbspest.
Olive oil~2 tbspest.
Salt and pepper
to taste
Water (or chicken stock)Use chicken stock instead if you don't have a carcass½ liter
Steps
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1
Zest the lemon carefully, taking only the yellow outer layer and avoiding the bitter white pith, then juice and strain the lemon.
2
Pluck the young sage leaves, crush the garlic, and finely dice the onion; have all ingredients ready.
3
Season the chicken pieces on both sides with salt and pepper, then lightly dust with flour to dry the surface, prevent sticking, and help thicken the sauce later.
4
Heat olive oil in a casserole and sear the chicken pieces on all sides over medium heat until golden brown, about 6–7 minutes, then set aside. If using a chicken carcass, brown it the same way.
5
Cook the onion in the same pan for about 15 minutes until softened and lightly caramelized, deglazing with white wine before it turns too dark.
6
Return the seared chicken to the pot, then add the water (or chicken stock), lemon zest, sage leaves, pink peppercorns, garlic, and lemon juice, and stir everything together.
7
Partially cover the pot and bring to a boil, then simmer gently; remove the chicken breasts after about 15 minutes and keep warm, continuing to cook the legs until about 25 minutes total before removing them too.
8
With all the chicken removed and kept warm, boil the remaining braising liquid hard until reduced by about half to concentrate the flavor.
9
Add the cream and reduce again over high heat for about 3 minutes until the sauce becomes rich and smooth.
10
Lower the heat and stir in the Parmesan for seasoning — its saltiness usually means you won't need extra salt — then taste and adjust as needed.
11
Return the chicken to the sauce and baste it thoroughly so every piece is coated.
12
Plate the chicken and garnish with fresh sage leaves, lemon slices, extra Parmesan, and peppercorns before serving.
PrimedTableBETA
