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1
Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
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2
Turn the heat to medium-high and wait a minute or so, until the oil is hot.
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3
Add the garlic and half the sage, then the chicken, skin side down, and brown it well, rotating the pieces as necessary (you dont really have to brown the bone side); the process will take 5 to 10 minutes.
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4
Turn the meat browned side up and sprinkle it with salt and pepper.
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5
Add the remaining sage, along with the 1/4 cup vinegar and the stock.
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6
Turn the heat down to low and cover; cook until the chicken is tender and no trace of blood remains near the bone, 15 minutes or so.
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7
Transfer the chicken to a warm platter and, if the sauce is thin, raise the heat to high, stirring and reducing the sauce as necessary until it is thick and glossy, just a few minutes.
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8
Stir in the remaining tablespoon of vinegar or lemon juice.
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9
Taste the sauce and add salt and pepper.
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10
Spoon the sauce over the chicken, garnish, and serve.
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11
Start with 4 pieces of boneless breast, about 1 1/2 pounds.
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12
Add the garlic and sage (all at once) and brown the breasts well on both sides, adjusting the heat and rotating and turning the pieces as necessary until done, about 10 minutes.
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13
Transfer to a platter and add the 1/4 cup vinegar or lemon juice along with 1/4 cup water.
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14
Cook, stirring and scraping with a wooden spoon to incorporate any solids into the sauce.
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15
If you like, stir in 1 tablespoon butter at this point to enrich the sauce.
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16
Add the remaining vinegar or lemon juice, taste and adjust the seasoning, and serve.
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17
You can use this variation with either bone-in or boneless breasts.
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18
Substitute 1 cup chopped fresh mint leaves for the sage.
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19
Add half of them, along with a teaspoon of sugar, when you first turn the chicken breasts (after one side has been browned).
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20
Add the other half to the sauce after removing the chicken.
