A wonderful Mediterranean dish from the cuisine of Greece, simple and without having to be constantly at the kitchen stove. The freshness of the lemon, the savory touch of garlic and the softness of the fresh sage make the dish a real treat. If you want to save calories, remove the skin after braising and do not douse the dish with oodles of resulting braising juice.
It is best to start preparing (that is, marinating) the dish the day before. This minimizes the time spent in the kitchen on cooking day, and the chicken soaks longer in the marinade. Wash the lemons thoroughly under hot water. Peel three to four strips of lemon peel so that no white skin sticks to the peel or it will be bitter. Cut peels into thin strips. Squeeze the lemons, mix well with the same mass of olive oil and stir in the lemon strips.
These strips further enhance the lemon flavor. Remove them before stewing, otherwise they will burn and the dish will become bitter.
Wash the sage leaves well, dry them and cut them into narrow strips. Use a sharp kitchen knife to cut the herbs. This way you won’t bruise the leaves and the full flavor will be preserved. Mix sage strips into the marinade. Peel and halve two cloves of garlic. You should remove the seedling in the middle – this does not carry
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