Chicken with Sage Potatoes and Snow Peas

All of the other herbs in my garden are dead, but my sage is still “killing it” as my son likes to say.  To show my admiration and appreciation of sage power, I decided to include it in someway with my meal today.

I’ve told you a few or many times that my mother would cook green beans, ham hocks and potatoes together until the beans were gray and the potatoes melting.  I decided to use this idea with snow peas, pancetta, potatoes and sage, jettisoning the extreme cooking method.

My Mom’s vegetables were always interesting, though overcooked.  She would always add some extra, even if it was only onion.  We loved her overcooked spinach with vinegar and boiled eggs.  She would boil corn on the cob until they screamed for mercy, but sprinkled with paprika and slathered in butter, you would get no complaints from us.

This was nice with the sage and pancetta.  Bacon or lardons would serve as well.

Now that I’ve discovered kosher chickens, I’m much more secure and comfortable cooking chicken in the U.S.  I don’t know what makes a chicken kosher, but unlike most chickens, they taste like chicken, aren’t packed with loads of unhealthy looking, discolored fat and have normal size breasts.

I cut this chicken up in the normal fashion, albeit a little wildly.  My everyday knives need to be sharpened and I think I’ve found a place.

This is my usual oven chicken; salt, pepper, flour, melted butter in the pan.

Sage Potatoes and Snow Peas

1/3 cup pancetta

1/4 cup sage, chopped

2 tbsp butter

1 lb mini potatoes, boiled and halved

1 1/2 cups snow peas

2-3 tbsp chicken broth

Lightly brown the pancetta in a large skillet, stir in the sage, then add 2 tbsp butter.  Gently stir in the potatoes until they are coated with butter, then stir in the snow peas.  Add 2-3 tbsp chicken broth to the pan, cover and steam for 2-3 minutes.



About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes, side dish, Vegetables and tagged , , , , , , , , , , . Bookmark the permalink.

14 Responses to Chicken with Sage Potatoes and Snow Peas

  1. Pingback: Chicken with Sage Potatoes and Snow Peas — Cooking in Sens | O LADO ESCURO DA LUA

  2. Wonderful meal! My sage plant finally kicked the bucket officially yesterday. I had brought it in the house in hopes it would survive longer, but no deal.

  3. Mad Dog says:

    Those potatoes look delicious as does the chicken with crunchy skin. I love those little snowmen salt and pepper shakers!

  4. Looks great! Even in the cold of winter, my sage usually struggles through…and I love sage!

  5. jmcheney says:

    My sage is still knocking ’em dead too, so I will try your delicious potato & snow pea dish. Yum! With your chicken method too. Merci! Mama always cooked our vegetables to within an inch of their lives too — heavenly all day green beans with a a ham bone & little bits of country ham, & stewed tomatoes with summer squash & onions, all a delicious moosh. Her boiled away turnips & stewed spinach with some sort of white sauce were not eaten by me though. Still we all thought she was a great cook.

    • The food tasted good jm, overcooked or not! My sage has finally caved along with everything else and now I’m reduced to dried herbs. Oh well, Spring is coming.

  6. yummy looking veggies – my sage here looks bedraggled, but not from the cold! there’s enough left to try this recipe though – am looking forward to that!

  7. I have been all over the sage this fall and winter – it’s so delish! Thanks for the inspiration.

  8. idjourneys says:

    I like this recipe. It’s easy and looks delicious! Thanks for sharing!

Leave a Reply