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Roast Sage Chicken with Pancetta and Cabbage

Makes: 6  servings Prep 15 mins Roast 1 hr 5 mins

Ingredients

  • 1 5 1/2 - 6 1/2pound  roasting chicken
  • 10 fresh sage leaves
  • 1 tablespoon  olive oil
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/4 pound  pancetta or smoked ham, chopped
  • 2 tablespoons  olive oil
  • 1 cup  chopped fennel
  • 1 cup  chopped onions
  • 1 1/2 pounds  green cabbage, cored and thinly sliced
  • 1/4 cup  chicken broth
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  crushed red pepper
  • 1 tablespoon  white wine vinegar
  • 1/2 cup  chicken broth
  • 1 teaspoon  all-purpose flour
  • Fresh sage leaves, for garnish

Directions

1. Heat oven to 425 degrees F. Arrange chicken in shallow roasting pan or heavy jelly-roll pan. With fingertips, separate skin from breast and legs of chicken. Tuck sage leaves under skin. Drizzle chicken with the 1 tablespoon oil; sprinkle with the 1/4 teaspoon salt and the black pepper. Roast 1 to 1-1/4 hours or until a meat thermometer inserted in thigh registers 180 degrees F.

2. For the cabbage, heat a 12-inch skillet over medium-high heat. Add pancetta and cook 2 to 3 minutes, stirring, until browned and crisp. Transfer with slotted spoon to paper towels. Add the 2 tablespoons oil; stir in fennel and onions (and ham, if using); cook 3 to 4 minutes or until softened. Reduce heat to medium. Add cabbage, the 1/4 cup chicken broth, the 1/2 teaspoon salt and red pepper. Cover and cook 12 to 15 minutes or until tender, stirring once. Add vinegar; stir and transfer to serving bowl. Cover and keep warm.

3. Transfer chicken to serving platter; cover and keep warm. Pour drippings into measuring cup; skim fat. Add the 1/2 cup chicken broth to cup; whisk in flour. Add to roasting pan and bring to boil, scraping up browned bits; boil 1 minute. Carefully pour gravy through a sieve into gravy bowl. Serve chicken with gravy and Cabbage. Garnish with fresh sage leaves, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)690,
  • Fat, total(g)45,
  • chol.(mg)189,
  • sat. fat(g)12,
  • carb.(g)9,
  • fiber(g)3,
  • pro.(g)61,
  • sodium(mg)821,
  • Percent Daily Values are based on a 2,000 calorie diet