4 chicken legs
6 fresh sage leaves (1/4 tsp. dried)
1 cup white wine
salt and pepper
1 pkd (about 8 oz.) mushrooms
1 Tbsp. crushed garlic
2 Tbsp. olive oil
In a large frying pan over medium high heat saute garlic in oil. Salt and pepper chicken and place in hot pan over garlic. Cook about 5 minutes on each side or until both are golden brown. Add sage, wine and chopped mushrooms. Cook about 5 minutes. Cover, turn the heat down to a simmer and continue to cook for about 40-45 minutes.
Comments: The original recipe for this dish came from Petitchef.com. It called for a 'drop' of white wine and I was never able to find anyone who knew what a 'drop' was so I decided to use a cup. It called for 8.82 oz of fresh mushrooms and to chop them finely. I used Portabella and cut them into chunks. It also used 2 cloves of garlic but I always use minced, due to it's ease of using, plus I wanted a bit more of the garlic taste. Their dish was served as-is. Well, apparently I didn't let the wine evaporate enough or used more than a 'drop' and mine had about 1/2 of liquid that had such a wonderful taste that I didn't want it wasted. I served mine over Basmati Rice which turned out to be a hit with my food tasters. There is one change I will make when making this dish again. I'll use chicken breasts instead of legs/thighs. I personally like the white meat best and this creates a moist juicy meat so the breast will work nicely.
