Best 5 Carlson Ranch Sage Chicken Recipes
**Sage Chicken: A Culinary Journey with Three Enchanting Recipes**
Welcome to a culinary adventure centered around the delectable Sage Chicken, a dish steeped in rustic charm and culinary artistry. Our journey begins with the **Classic Sage Chicken**, a timeless recipe that captures the essence of this dish. Marinated in a savory blend of sage, garlic, and lemon, the chicken is tenderly roasted, resulting in a crispy, golden-brown exterior and a succulent, flavorful interior. For a more vibrant and herby take, the **Sage Chicken with Lemon and Herbs** entices with its zesty lemon and aromatic herbs. Pan-seared until golden, the chicken is then finished in a rich sauce infused with white wine, sage, and a hint of Dijon mustard, creating a symphony of flavors that dance on the palate. Last but not least, the **Sage Chicken with Pancetta and Apples** offers a delightful twist with its sweet and savory combination. Pancetta's salty richness complements the tender chicken, while sautéed apples and onions add a touch of sweetness and crunch. A creamy sage sauce brings all the elements together, resulting in a dish that is both comforting and sophisticated.
GARLIC BRINED CHICKEN WITH CRISPY SAGE
This BRINE CHICKEN BREAST with Garlic and CRISPY SAGE is one of our favorite easy meals for entertaining guests or a delicious night at home. You won't believe how tasty these simple garlic and sage chicken flavors are until you try them all together. The garlic brine makes the chicken SO TENDER and JUICY! Adapted from The New Easy by Donna Hay
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Place the water and salt in a large bowl. Stir until salt is dissolved. Add 8 sage leaves, minced garlic and chicken; stir gently. Be sure liquid covers the chicken and allow to stand for 15 minutes.
- Transfer chicken to a paper towel-lined plate and pour the liquid over a mesh strainer to reserve the sage leaves and garlic. (No need to reserve the water brine.)
- Pat the chicken dry with a paper towel.
- Heat a large non-stick or well-seasoned skillet until warm. Add butter and 2 tablespoons oil and heat over medium heat.
- Add chicken and cook 5 minutes.
- After 5 minutes, add reserved sage and garlic (from the brine).
- Turn the chicken and cook another 3 minutes.
- Reduce heat to low, cover the pan with a lid and cook 2 minutes.
- Test the chicken with a meat thermometer inserted into the thickest part of the breast. Chicken breasts are done when the internal temperature is 160°F.
- If needed, replace the lid and cook just until chicken is done.
- Remove from the heat (keep lid on) and let rest for 2 minutes.
- While the chicken rests, fry the sage leaves: If necessary, add 1 tablespoon more oil to the pan. Heat oil over medium heat. Place the extra 12 sage leaves in the hot oil and cook for 3-5 seconds per side or until crispy. Turn off heat and transfer leaves to a paper towel to dry.
- To serve the chicken:
- Place chicken breasts on a serving dish and drizzle with the pan juices. Top with crispy sage leaves.
- Enjoy!
Nutrition Facts : Calories 277 kcal, Carbohydrate 1 g, Protein 24 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 87 mg, Sodium 9563 mg, ServingSize 1 serving
SAGE AND GARLIC ROASTED CHICKEN
A four-herb rub turns a simple chicken roast recipe into a dinner special! Enjoy this hearty baked chicken roast with family.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In small bowl, combine sage, parsley, thyme and garlic; mix well. Place 1 tablespoon herb mixture in another small bowl; stir in oil. Set aside.
- Place chicken in shallow roasting pan. Rub remaining herb mixture under skin of chicken, working into breast and thigh areas. Rub outer skin with butter. Sprinkle chicken with salt and pepper.
- Bake at 375°F. for 1 1/4 to 1 1/2 hours or until chicken is fork-tender and juices run clear. During last 5 minutes of baking time, rub reserved herb-oil mixture over chicken.
Nutrition Facts : Calories 340, Carbohydrate 2 g, Cholesterol 145 mg, Fiber 1 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 0 g
CRISPY SAGE CHICKEN TENDERS
One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage. , In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.
Nutrition Facts :
CRISPY SAGE & LEMON ROAST CHICKEN
Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main
Provided by Esther Clark
Categories Dinner
Time 2h
Yield Serves 4 (or 2 with leftovers)
Number Of Ingredients 8
Steps:
- The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
- Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
- Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
- Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium
CARLSON RANCH SAGE CHICKEN
Number Of Ingredients 9
Steps:
- Saute garlic in 2-3 tablespoons of olive oil with your Dutch sitting over 10-12 briquets. Brown the chicken, then add the onions, three cans of beer, and the soup. Arrange 14-16 briquets around the outside of the lid and cook for 1-2 hours. If your birds are old, plan on having a little more charcoal to add in order to cook them longer. After about 2 hours remove the charcoal from the lid and take the lid off the Dutch. Add the last can of beer, or whatever you're using for cooking liquid, to just cover the pieces of chicken. Add the egg noodles and stir them enough so they're covered with liquid. Place Dutch back in the fire pan over 12-14 briquets for 20-30 minutes, but do not put any charcoal on the lid. Let set 10-15 minutes before serving.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
Nutrition Facts : Nutritional Facts Serves
Tips:
- To ensure the chicken cooks evenly, pound it to an even thickness before dredging and frying.
- For a crispier crust, double-dredge the chicken in the flour mixture.
- Use a heavy-bottomed skillet to prevent the chicken from sticking.
- Cook the chicken over medium heat so that it cooks through without burning.
- Serve the chicken immediately with your favorite sides.
Conclusion:
The Carlson Ranch Sage Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy chicken, savory sage, and tangy lemon creates a flavor profile that is sure to please everyone at the table. With just a few simple ingredients and steps, you can have this dish ready to enjoy in no time.
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