and more adventures in cooking...

So what's today's sweet cooking adventure? A little sage chicken deliciousness, served with a side of white rice (Asian rice, none of that Uncle Ben shit. And yes, it's shit.). Hungry? Ready to start? Here we go...




You start with 1 onion, that's it, only 1. Chopped that little guy up and...




...sautee the heck out of it. Do it in a bath of extra virgin olive oil, and add a dash of salt (to being out sweet juices), and sesame seeds (I think it adds little flavor... but who knows). Do this on a low to medium heat. THEN...




...we season the chicken. Why 3 breasts? Well, it comes in packages of three... and I've always been told it's bad to refreeze meat... anyway. Season both sides with salt and pepper (preferably with fresh ground pepper from a mill, not the pre-ground kind). After you hit that guy with the salt and pepper, add the sage. Not ground sage, but sage leaves. It kinda looks like a dime bag of MJ, but whatev. But if you have access to fresh sage, man dice it up and use it! But yea, rub the sage into the chicken, and...




...throw it on the pan. Now leave the burner on the low to medium heat. You don't want to go high, because then you're just cooking the outside, and you don't want pink chicken... that's bad. But yeah, sage side up let it poach for 5 min, then flip em and let it cook for another 4-5, then flip (sage side up) and let it go for another 3-4 min. Probably don't need to flip it so many times, but I like to finish sage side up. But yea, once that's done, have your rice steamed, grab your dish, and it's time to plate...




a little chicken on one side, rice on the other (I like to use the onions we sauteed to dress the rice, and it's real tasty too with the rice), and spoon some sauce down the middle and then...




...break open that bottle of white (I personally like pinot gris with this dish), and enjoy!