Lemon Sage Chicken – No Fuss, Big Flavour

Описание: This is the perfect “make it ahead, bake it later” chicken dish.
Layered with lemon, sage, garlic, capers, and butter, this Italian-inspired chicken is juicy, flavour-packed, and ideal for dinner parties or quick family meals.

Inspired by living in Italy, this is one of Simon’s go-to recipes

Serves 6

Ingredients
• 6 x 180g (6.3 oz) chicken breasts, skin off
• 1 lemon
• ½ cup flour, for dusting
• 30 sage leaves
• 8–10 medium garlic cloves, thinly sliced
• 1 tbsp Gault’s capers, finely chopped
• 1 cup dry white wine (Chenin Blanc adds a lovely floral note)
• 4 tbsp Gault’s extra virgin olive oil
• 100g unsalted butter, thinly sliced
• ½ cup chicken stock
• Murray River salt and freshly ground black pepper, to season

Simon Says
This dish can be prepped in advance — perfect if you’ve got guests coming. Assemble everything in the dish, cover, and keep it in the fridge until you’re ready to cook. Pull it out an hour before baking to bring it back to room temperature for even cooking.

Method
1. Preheat oven to 220°C (428°F) or see note in Simon Says below for a gentler option.
2. Cut half the lemon into 6 thin slices, and juice the other half.
3. Cut the chicken breasts in half horizontally to create 12 thinner fillets.
4. Heat 1 tablespoon of olive oil in a frying pan until shimmering.
5. Season each chicken piece with Murray River salt and pepper, then dust in flour.
6. Tap off any excess flour to prevent the sauce from becoming cloudy or thick.
7. Working one piece at a time, sear each side for 10 seconds.
o To avoid burnt flour residue, wipe the pan with a paper towel between each fillet and add fresh oil as needed.
8. As each piece is seared, layer it into a wide, shallow casserole dish to prevent overstacking (a bit of overlap is fine).
9. On top of each piece, place:
o 2–3 sage leaves
o 4 slices of garlic
o 1 slice of lemon
o A pinch of chopped capers
o 1 slice of unsalted butter
10. Continue layering until all chicken is in the dish.
11. Pour over the white wine (or Chenin Blanc), chicken stock, and lemon juice.
12. Place the dish on the stovetop over medium heat and bring the liquid just to a gentle simmer — small bubbles around the edges.
13. Cover tightly with a lid or foil and bake for 15 minutes, or until the chicken is just cooked through.
o Target internal temperature: 66°C (150°F).
14. Remove from the oven, cover loosely, and rest for 5–10 minutes to allow the juices to settle and temperature to even out.
15. Remove the chicken and set aside.
16. Place the dish back on the stovetop, bring the juices to a medium-high heat, and reduce to a sauce consistency.
17. Spoon the sauce over the chicken

Simon Says
• Flour Control: Excess flour left on the chicken can make the sauce dull or gluey. Tap it off before searing.
• Don’t Overstack: A wide baking dish helps ensure even cooking. Deep stacking can lead to undercooked layers.
• Pan Wipe Tip: Use a paper towel to quickly clean your pan between sears — it keeps the flavours clean and avoids burnt bits.
• Make It Foolproof: Teaching a class or cooking for a crowd? Boneless thighs are more forgiving. Or skip halving the breasts and extend the cooking time to 20–22 minutes.
• Wine Swap: Chenin Blanc adds beautiful floral and stone fruit depth. You can also use a dry Chardonnay or Sauvignon Blanc.
• Serving Suggestions: This dish loves company — pair it with creamy mash, roast kūmara, polenta, or crusty bread to soak up the sauce.
• Oven Temperature Tip:
220°C gives bold flavour from the garlic, sage, and lemon, but it’s a high-heat approach with a narrower margin for error.
Dropping to 200°C (392°F fan) gives you a slightly wider safety window — better for less predictable ovens, thicker cuts, or first-timers. It also slows sauce reduction, giving you more control.





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