Braised chicken with carrots and sage

Inspired by traditional recipes from various regions of Crete this dish will satisfy you to the full! Simple ingredients that more or less we all have in our fridge and pantry but with such a delicious result

Recipe of Mina Kakania

"BHMAgourmet" magazine of "TO BHMA" newspaper (2008)

Ingredients (for 6 people):
3 tbsp of olive oil
2 red onions, finely chopped
2 cloves of garlic, minced
2 carrots, peeled and cut in about 3cm pieces
1 tbsp of sugar
1 large chicken, cut in portions
salt
1 tbsp of all-purpose flour
1 large glass of dry white wine
1 tea-cup of water
black pepper
2 tbsp of lemon juice
3 sprigs of fresh sage

Method:
In a large pot warm the oil in medium heat and sauté the onion, the garlic and the carrots, stirring for about 4 minutes until they get slightly coloured. Sprinkle on top with the sugar, cover with the lid, turn the heat to low and simmer the vegetables for 10 minutes until they get nicely caramelised.

Transfer the vegetables with a slotted spoon onto a plate and leave aside. Turn the heat to medium-high and add the chicken pieces in the pot. Season with salt and pepper, sprinkle with the flour and sauté the chicken until it gets nicely browned on all sides.

Put the vegetables back in the pot, pour over with the wine, add the water and when the food comes to the boil turn the heat to medium-low. Cover with the lid and simmer the food for about 1 hour.

Then, check out if more salt is needed and season with plenty of pepper. Pour over with the lemon juice, add the sage, stir gently, semi-cover with the lid and continue cooking until the chicken is cooked through and the sauce has thickened.

Serve immediately along with feta cheese and fresh crusty bread.