Corsican Style Chicken with Lemon and Sage

For the chicken and sauce

1. Preheat the oven to 130°F (55°C) to keep cooked chicken warm.

2. Season the chicken breasts and legs on all sides with salt and black pepper.

3. Lightly dust the chicken pieces with flour on each side, coating them thinly.

4. Heat 2 tbsp olive oil in a wide casserole dish over medium heat.

5. Add the chicken breasts and legs skin-side down to the dish.

6. Sear the chicken pieces for 3 to 4 minutes on the first side until golden.

7. Turn the chicken pieces over and sear for another 3 to 4 minutes on the second side.

8. Transfer the seared chicken pieces to a plate and set aside.

9. Add the chicken carcass pieces to the dish and brown them over medium heat, 3–4 minutes.

10. Add the finely diced onion to the dish alongside the carcass pieces.

11. Cook the onion gently, stirring occasionally, until softened and light brown, 10–15 minutes.

    Lower the heat or add a splash of oil if needed to prevent the onions from burning.

12. Pour in the white wine to deglaze the bottom of the dish, scraping up any browned bits.

13. Reduce the wine over high heat for about 1 minute.

14. Return the seared chicken breasts and legs to the dish.

15. Pour in 500 ml of cold water, coming roughly halfway up the chicken.

16. Add the lemon zest, sage leaves, pink peppercorns, bruised garlic cloves, and lemon juice.

17. Stir gently to combine the ingredients into the liquid around the chicken.

18. Bring the liquid to a light boil, then reduce the heat and cover the dish partially with a lid.

19. Simmer partially covered for 12 minutes to cook the chicken breasts.

    Then 12 min of waiting

20. Transfer the chicken breasts to a ovenproof dish, cover loosely with foil, and place in the oven to keep warm.

21. Cover the casserole dish partially again and simmer the legs for an additional 10–12 minutes.

    Then 10 min of waiting

22. Transfer the cooked chicken legs to the ovenproof dish with the breasts to keep warm.

23. Turn the heat under the casserole dish to high and reduce the cooking liquid by half, about 5 minutes.

    Then 5 min of waiting

    When reduced by half, you should clearly see the bottom of the pan when dragging a spoon through.

24. Pour in the double cream and stir into the reduced liquid.

25. Boil over high heat until the sauce thickens to a spoon-coating consistency, 3 to 5 minutes.

26. Reduce the heat to low and grate 4 tbsp of Parmesan into the sauce, stirring until melted.

27. Season with extra black pepper and taste to adjust seasoning.

28. Return the cooked chicken breasts, legs, and accumulated pan juices to the sauce.

29. Baste the chicken pieces with the sauce over low heat for 1–2 minutes.

30. Garnish the dish with fresh sage leaves, charred lemon slices, shaved Parmesan, and extra pink peppercorns before serving.

For the garnish