Saged Fowl In Wine Sauce
Juicy, flavorful sage-infused fowl cooked in wine sauce, perfect for special occasions or hearty family dinners, showcasing tender poultry with aromatic herbs and rich wine flavor.
Ingredients
Instructions
- Rub butter on the birds.
- Sprinkle with salt and pepper.
- Place the birds in a large Dutch oven.
- Add sage sprigs to the pot.
- Pour Burgundy wine into the pan until the birds are half covered.
- Place the lid on the pan and bake at 375°F for 1.5 hours, or cook over a regulated open fire until the birds are cooked through.
Tips & Substitutions
For a richer flavor, consider marinating the bird in the Burgundy wine with sage for a few hours before cooking. If you don't have Burgundy wine, any dry red wine will work well. You can substitute garden sage with dried sage, but use half the amount. Ensure to baste the birds occasionally during cooking to keep them moist and flavorful.
Serving Suggestions
Serve the fowl with a side of roasted vegetables or creamy mashed potatoes. The rich wine sauce pairs beautifully with crusty bread for dipping. For a refreshing contrast, consider a side salad with a light vinaigrette. This dish also complements well with a glass of the same Burgundy wine used in cooking.
Storage & Reheating
Leftover fowl can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the bird in a baking dish with a splash of wine or broth, cover with foil, and warm in a preheated oven at 350°F until heated through. This helps maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Saged Fowl In Wine Sauce contains roughly 499 calories, with 103g protein, 2g carbohydrates, and 9g fat. It is an excellent source of protein (205% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2103mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of bird for this recipe?
Yes, you can substitute the main bird with any poultry you prefer, such as turkey or quail. Cooking times may vary slightly depending on the size of the bird, so adjust accordingly to ensure thorough cooking.
How do I know when the bird is fully cooked?
The bird is fully cooked when its internal temperature reaches 165°F. You can check this by inserting a meat thermometer into the thickest part of the thigh without touching the bone. The juices should run clear when pierced.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish a day in advance and refrigerate it before baking. Just cover it tightly with foil or plastic wrap. When ready to serve, bake it from the fridge, adding a few extra minutes to the cooking time to ensure it’s heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).