Chef Chuck's Roasted Lemon Sage Chicken

Pollo al Limone Salvia Arrosto


This succulent roasted lemon sage chicken, left an inviting aroma in our home. It was a gift from our neighbor, a free range organic plump chicken. We surrounded the chicken with potatoes, onions, artichokes, olives, olive oil and fresh lemon juice. This juicy choice chicken was a dinner to remember.


Roasted Lemon Sage Chicken
2-4 pound whole organic chicken
4 stems of fresh sage leaves, about 1/3 cup
4-5 red russet potatoes, quartered
4 small onions, halved
1/2 cup marinated artichokes, quartered
1/4 cup kalamati olives, halved
2 lemons
extra virgin olive oil
salt and pepper


Rub


2 tablespoons olive oil
1 tablespoon fresh sage, chopped
salt and pepper


Soak whole chicken in a salt bath for 30 minutes, rinse and place in roasting pan. Place 2 stems of sage inside chicken along with 1 lemon quartered and squeezed and half a lemon in opening. Arrange potatoes, onions, artichokes, olives, around the chicken, drizzle olive oil, juice of half a lemon, salt and pepper. Combine ingredients of the rub and rub all over the chicken. Bake at 400 degrees, uncovered for 1 hour or until internal temperature reaches 160 degrees. Cover with foil and let rest for 15 minutes before carving.

Chef Chuck's Homemade Ravioli with Butter Sage Sauce

Ravioli con salsa di burro e salvia


Homemade Ravioli filled with ricotta cheese, and served with butter sage sauce. A light and flavorful recipe, what a wonderful dinner. Picking the fresh young sage leafs from the garden made a flavorful impression to remember!


Pasta
1 1/2 cups flour
1/8 teaspoon salt
2 eggs
2 tablespoons extra virgin olive oil
3-4 tablespoons water


Cheese Filling
1 pound ricotta cheese
1 egg
1/2 cup parmigiano cheese, grated
salt and pepper


In a mixer combine all ingredients together to get a smooth dough. Roll into a ball on a floured board and wrap in plastic for 15 minutes. Cut dough in 4 sections and work with 1 section, keeping the other 3 sections wrapped. Roll out with rolling pin or use a pasta machine to make long pieces. Place a 1/2 teaspoon of cheese mixture every 1 1/2 inches, fold dough over and use a pastry cutter to seal and make decorative edges. Place on a board or baking pan and cover while making the rest of dough.
Makes 3 dozen


Sauce
12 tablespoons butter
3 tablespoons fresh sage leaves, chopped
parmigiano cheese, grated
salt and pepper

Bring a large pot of salted water to boil, gently place ravioli in and simmer for 3 minutes. In a large frying pan melt butter, sage, parmigiano, salt and pepper. Drain ravioli and put into frying pan with the sauce. Top with cheese.