Sage Chicken with Cream Sauce
- For the sauce
- 2 sprigs Sage
- 1 size onion
- 1 root garlic
- 1 tablespoon vegetable oil
- 400 milliliters (approximately 13 1/2 ounces) Whipped cream
For the chicken: Preheat the oven to 160°C (approximately 320°F). Slip your fingers under the skin of the chicken and rub with salt and pepper. Place the skin back and rub the skin with salt and pepper. Heat the oil in a large ovenproof pan or casserole and Cook the chicken, skin side down until browned. Turn the chicken over, place in the oven and cook until the chicken is just cooked through, about 30 minutes. In the meantime, rinse the sage, shake dry and pluck off the leaves.
For the sauce: Peel the onion, halve and finely chop. Peel and thinly slice the garlic. Heat the oil in a skillet and briefly saute the onion and garlic. Add some cream and cook until the onion has softened. Transfer the onion-cream mixture to a blender and puree. Add the remaining cream and the sage, season with salt and pepper and simmer gently, adding some water if necessary until the sauce has thickened, about 15 minutes.
Rinse the remaining sage, shake dry, pluck the leaves, and set aside half the leaves for garnish. Remove the chicken from the oven and heat the broiler. Turn the chicken skin side up and sprinkle the sage and Parmesan over. Broil 1 minute. Spoon the sauce over and serve the chicken garnished with sage.