Prep 25 mins
Cook 25 mins
From Diabetic Living magazine. To cut down further on the fat content, remove the chicken skin after baking. Serve with steamed greens, such as kale or chard, saffron rice and of course, crusty French bread!
- 2 whole chicken breasts (about 1 1/2 pounds total)
- 8 fresh sage leaves, rubbed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup celery, sliced, include leaves
- 1⁄2 cup yellow onion, chopped
- 1⁄2 cup golden raisin (can use regular raisins)
- 1⁄2 cup chicken stock
- 1⁄2 cup red wine (read *NOTE)
- 1⁄2 cup assorted imported olive, halved, pitted
- 2 garlic cloves, finely minced
- 1⁄8 teaspoon cayenne (optional)
- 1 tablespoon fresh marjoram
- fresh marjoram, sprigs
- lemon slice (my addition)
- *NOTE: for non-alcoholic version, use 1/3 cup chicken broth plus 2 tablespoon dark balsamic vinegar in place of the red wine.
- Preheat oven to 425 degrees.
- CHICKEN: Loosen the skin on the chicken breasts. Lift skin up carefully and for each breast, place 4 sage leaves under the skin. Sprinkle chicken with salt and pepper.
- Place the chicken skin side up in a roasting pan and bake, uncoverd for 25-30 minutes or until meat is no longer pink.
- SAUCE: In saute pan combine the celery plus leaves, onion, raisins, chicken broth, wine (or substitute), olives, garlic and the cayenne if using.
- Bring to boil then reduce heat. Simmer the sauce uncovered approximately 7 minutes or until slightly thickened.
- Lastly, stir in the marjoran and simmer for 1 minute longer.
- Serve chicken with sauce. Garnish with marjoram sprigs and lemon slices if desired.