Mini Chicken on Sweet and Sour Red Wine Sauce with Sage and Bacon Potatoes

5 from 6 votes
Total Time 3 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 55 kcal


Mini chicken and sauce

  • 1 piece Orange untreated
  • 2 piece Cinnamon sticks
  • 6 piece Rosemary sprigs
  • 4 piece House chicks
  • 2 piece Butter
  • 2 piece Red onions
  • 4 piece Celery sticks
  • 280 g Tomatoes dried in oil
  • 600 ml Chianti
  • 6 tbsp Red wine vinegar
  • 10 g Pine nuts
  • 10 g Sultanas
  • 8 piece Strips of bacon

Sage and Bacon Potatoes

  • 8 piece Small potatoes
  • 8 piece Strips of bacon
  • 8 piece Sage leaves
  • 1 piece Lemon untreated


Mini chicken and sauce

  • Preheat the oven to 200 °. Put 1 orange quarter, 1/2 cinnamon stick and a sprig of rosemary into the chick's abdominal cavity. Heat a dash of olive oil and a bit of butter in a large ovenproof saucepan that will fit the chicks just next to each other. Gently fry the chicks in it for about 10 minutes on all sides, until they are golden yellow. Remove and set aside on a plate.
  • Pluck the leaves from the two remaining rosemary branches. Drain the fat from the pan and add some fresh olive oil and the remaining pieces of butter. Over medium heat, sweat the onions and celery together with the rosemary leaves for 5 minutes until soft.
  • Meanwhile, mix the sun-dried tomatoes with the wine in the food processor, this results in an intense, sour-tart mixture.
  • When the onions and celery are tender and have turned some color, return the chicks to the pot and turn up the heat. Add the vinegar and sultanas and add the tomato and wine mixture. Let the liquid boil down a little, then put a lid on and put the pot in the oven for 30 minutes, turning the chicks in the liquid over and over again.
  • Remove from the oven, open the pan and place the poultry breast-side up. Sprinkle with the pine nuts and cover each breast with slices of bacon. Put again in the oven for 10 minutes until the bacon is crispy and golden brown.
  • Let the chicks rest in the pot for 10 minutes before serving and season the dish with a little salt if you like.

Sage Bacon Potatoes

  • Preheat the oven to 200 °. Pierce the potatoes with an apple corer. Do not throw away the drill cores you receive, because they will be used later as stoppers.
  • Pierce each potato several times with a fork and then rub lemon juice and salt with a little olive oil. Cut the drill cores in the middle with a bacon and a sage leaf and press the potatoes with them. It cannot be avoided that they protrude a little.
  • Place the potatoes on a baking sheet and cook in the preheated oven for about 1 hour, turning again and again. They are ready when they are soft and crispy browned.


Serving: 100gCalories: 55kcalCarbohydrates: 2.9gProtein: 0.7gFat: 0.5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Baked Summer Berries with Crispy Waffle and Raspberry Sorbet

Wild Herb Salad with Caramelized Goat Cheese and Roasted Walnuts