Corn-Fed Chicken Stuffed with Garlic and Sage

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

4 breasts of corn-fed chicken, deboned, with skin left on

4 garlic cloves, thinly sliced

10-12 leaves of fresh sage

Salt and pepper

Butter and oil

PREPARATION:

• Heat the oven to 150 degrees.

• Put the sliced garlic and sage under the skin of the hens.

• Fry the chicken breasts skinside down om medium heat for 5-7 minutes. The skin should be golden brown.

• Put the chicken in the oven for a further 15 minutes.

• Slice the spring cabbage, and fry it in butter and oil until golden brown. Put it on a plate.

• Slice the apples and the radishes and mix with the spring cabbage.

• Chop the onion finely and mix it with the other ingredients.

• Drizzle the seseame seeds, raisins and a little oil and vinegar over the salad.

• Season with salt and pepper.

Wine and Drinks

Many wines go very nicely with chicken — these are only suggestions and should work as a guide.

Economy: Red wine from California.

Mid-range: Red wine from southern Italy.

Gourmet: Red wine from Burgundy (no, not Boujoulais)