Sage - Sauge - Salvia officinalis (EN)

Sage has a long history of thousand over years in both culinary and medicinal use. The Latin name  Salvia officinalis comes from "salvus" which means "healthy".
 
Its greenish white felt leaf has a little bitter and softwood taste. The dry ones are as good as the fresh ones in their aromas. A little goes a long way - just a small quantity is enough to give a strong flavour to different kinds of meat.
 
Sage was especially used in Great Britain as herbal tea for its medicinal virtues. It is considered to be a traditional herb used to treat digestive problems, excessive perspiration and throat inflammation.
 
Sage is generally used in French cuisine to flavour "fat" meats like goose, duck or pork.
 
- In Italy, it is also used with veal (the famous Involtini recipe).
 
For more recipes and instructions, check out Our Recipes.
 
If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com

Chicken cooked in red wine - thyme, sage

  Chicken cooked in red wine - thyme, sage

Ingredients
(for 2)

3 chicken fillets
200ml of chicken stock
30g of raisins
1/2 onion
1 cup of red wine
1 tablespoon of sugar
1 tablespoon of balsamic vinegar
3/4 teaspoon of flour
2 sage leaves
2 cloves
Thyme
Whole white pepper
Salt
Olive oil

Instructions

In a bowl, mix wine, sliced onions, sage leaves, cloves, thyme and some whole white pepper.
Cut chicken fillets into desirable sizes (not too small) and marinate them in wine mixture for at least 1 hour.
Soak raisins in warm water, dry them and coat them lightly in flour.
In a heated pan with olive oil, pan-fry the chicken (without the wine mixture) and onions until browned.
Strain the wine mixture and pour the residue into the pan with chicken stock. Season with salt, and cook on medium heat for 15 minutes.
In a separate pan, caramelise the sugar with 1 tablespoon of hot water and balsamic vinegar. Pour caramel over chicken in pan.
Add raisins into the pan, stir gently and continue to cook until the sauce has thickened.

Serve immediately with your favourite vegetables and rice or potatoes.


Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com