Ingredients
- Ingredients:
- 2 chicken leg quarters cut in half to make four chicken pieces
- Olive oil (to brown chicken)
- Marinade:
- 3 sprigs of fresh sage
- 3 garlic cloves roughly chopped
- ½ teaspoon rubbed sage
- ½ cup dry white wine
- ¼ cup pitted Kalamata olives (roughly chopped)
- Salt and pepper to taste
- Mushroom Cream Sauce:
- 6 sage leaves roughly chopped
- 4 garlic cloves (minced)
- ½ cup dry white wine or chicken broth (I have used both and they are both great to use)
- 1 cup of heavy cream
- 1 pound of Portobello mushrooms (sliced)
- ¼ cup pitted Kalamata olives
- Salt and pepper to taste
Recipe Description
I love one pan chicken dishes. Especially this Marinated Roasted Chicken in Wine Mushroom Cream Sauce With Kalamata Olives….
I jazz up some chicken leg quarters with a marinade made of sage, garlic, and dry white wine. I let those bad boys marinate until the end of time. Then I bake them in a cream sauce that has garlic, wine, and sage in it. And this sauce is fantastic because it has the flavors, and the bits & pieces of seasonings that were left in the pan from browning the chicken.
