Sophie'S Chicken With Sage Wine Sauce And Lemon Oil Sage Baked Potatoes & Carrots

• 2 filets larges chicken, skinned, cleaned and cut into smaller pieces
• 2 tablespoons sea salt flakes
• ground pepper to taste
• margarine
• 1 cup white wine fruity
• 1 cup low sodium chicken stock
• margarine
• 1 tablespoon fresh sage cleaned and cut up into little piece
• 2 tablespoons cornstarch
• 1 3/8 pounds boiled potatoes hard, peeled and cut up into 4, boiled for about 10 minutes, well drained and cooled in
• 3 tablespoons lemon oil
• 1 tablespoon fresh sage
• 1 bunch carrots
• 2 Equal
• 3 bay leaves dried

1. So, before you are going to prepare dinner, take the potatoes out of the fridge. Preheat the oven to 180u0b0 C. ( 356 F ) for 10 minutes.
2. Prepare your lemon oil sage potatoes. Take 2 large oven baking tins & place the potatoes in 1 layer in it. Add the 3 to 4 tablespoons of lemon oil or drizzle more over your potatoes. Add the chopped sage & scatter some sea salt over the top too. Now, with your hands mingle, mix everything carefully together, so that the potatoes are covered with the mix on all sides.
3. Place into the preheated oven on the medium shelf & bake for about 40 to 45 minutes, until golden.
4. When the potatoes only need the last 25 minutes, prepare the rest. Cook the carrots with the 3 dried bay leaves in hot boiling water until al dente. This will be after 15 minutes or so. Drain well. Keep warm.
5. Meanwhile, season the chicken pieces well on both sides with sea salt flakes & groundblack pepper. Take a large plate & add the 2 tablespoons of flour. Flour the chicken pieces on all sides & shake off the excess. Heat a large nonstick pan up on medium high & add 3 to 4 tablespoons of the baking margarine. When hot & sizzling, add the chopped sage & fry for 1 minute. Stir from time to time. Then, add the chicken pieces. Fry on both sides until golden brown & cooked trough. Remove the chicken from the pan & place on a large plate. Place aluminum foil over the top to let the chicken rest & to keep it warm.
6. Heat the same pan on a higher heat. Add some tablespoons of baking margarine & let it melt. Now, you add the wine & the chicken stock at the same time. Let it all reduce. Stir from time to time. Now, the house smells great!! When it is reduced for 1/3, I add 1 tablespoon of the Maizena express ( cornstarch ) to the sauce in the pan. Let it boil for 1 minute or so & whisk well. If the sauce doesn't is the right consistency, I add another tablespoon of the cornstarch. Whisk well & boil for another minute. Taste the sauce. It has to taste fab! Add more S & P if necessary.

filets larges chicken, salt, ground pepper, margarine, white wine, chicken stock, margarine, fresh sage, cornstarch, potatoes, lemon oil, fresh sage, carrots, equal, bay leaves dried

Taken from www.yummly.com/recipe/Sophie_s-Chicken-With-Sage-Wine-Sauce-And-Lemon-Oil-Sage-Baked-Potatoes-_-Carrots-1672588 (may not work)