For 2 people

1 farm-raised baby chicken
8 sage leaves
1 glass of quinoa
2 glasses of chicken stock
a handful of mini asparagus
1 bunch of green onions
salt, fresh pepper
Olive oil

Preheat the oven to 180C°. Lift the skin off the chicken without damaging it. Slip the sage leaves under the skin, baste it with olive oil, salt, pepper, and put it in a roasting pan. Place it in warm oven and roast it for about 45 minutes, the chicken should have nice golden-brown color. Meanwhile wash the quinoa with plenty of water. Warm up the stock, add the quinoa and simmer until the little white thread of the seeds comes out. Clean the onions, cut them in two along the length. Heat one tablespoon of olive oil in a frying pan and when it’s really hot, put the onions in. Cook them until they are golden-brown all over, then take them out and let them rest on a piece of kitchen paper to absorb the oil. Salt them. In the same frying pan, now put the mini-asparagus heads and brown them also for a few minutes. Do not cook them too long; they should remain “al dente”. Once the chicken is nicely browned, remove it from the oven and keep it warm. Pour one glass of boiling water into the roasting pan and scrape up all the reduced browning juices. Simmer for a few minutes to reduce the sauce by about half. To serve, cut the chicken in two, arrange the quinoa with the golden asparagus and onions around it in a circle and baste with the sauce.



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