We have two varieties of sage in the herb garden at present. I don't know their names but I certainly admire the way they hung in there over our record-hot summer. I don't use sage very much except at Thanksgiving, so I was happy to find this vinegary, flavorful recipe in Susanna Hoffman's The Olive and the Caper. A bonus: it's very easy.
Chicken with Onions, Tomatoes, Capers and Sage
2-4 tablespoons olive oil
3-4 large boneless, skinless chicken thighs, halved
1 sliced onion
1/3 cup dry red wine
1/3 cup balsamic vinegar
1 cup canned diced tomatoes
3 tablespoons capers, drained
1 teaspoon or more fresh chopped sage leaves
Salt and pepper
Heat the oil and brown the chicken and onion for about 10 minutes. Add all the remaining ingredients and stir to mix. Simmer, partially covered, until chicken is tender, perhaps about 45 minutes. Reduce the sauce at the end if it's too liquid.
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