You might know sage as a part of the typical sage and onion stuffing for chicken, but this herb, part of the mint family, is highly aromatic and has a myriad of culinary uses. The leaves have a lemony, slightly bitter fragrance, and the aroma is savoury and peppery, reminiscent of satisfying home made comfort food. In Italy sage is used with many grilled or roasted meats, like poultry, pork, veal, and lamb. It goes well together with gnocchi, several risottos, soups, marinades and aromatic oils, too. Due to its anti-inflammatory and antiseptic properties, sage can be used for teas, body products and different kinds of home remedies from indigestion to headache. In ancient times sage has been used for warding off evil, snakebites, and increasing women’s fertility. This highly regarded herb was even believed to give you longevity. Here, the sage plays an integral part in the cooking process and the dish is rounded off with a splash of white wine vinegar.
4 chicken legs
a handful of sage leaves
1.5 dl/ 2/3 cup dry white wine
2-4 garlic cloves, halved
a handful of fresh rosemary sprigs
2 tbsp white wine vinegar
salt and pepper to taste
Heat olive oil in a pan and saute the onion and the sage leaves for a few minutes until the onion becomes golden. Add the chicken legs and season with salt and pepper. Once the chicken legs have colored a bit, for ca. 10 minutes, add the dry white wine.
Continue frying over a medium heat. If needed, add some chicken stock to avoid burning. After about 1 hour, when the chicken is cooked through, add the fresh rosemary sprigs, halved garlic cloves, and the vinegar. Fry over a very high heat for a few minutes and serve immediately.