• Katherine Arthurs

Sage Braised Chicken Thighs with Mushroom Pan Sauce

This is just one of those dishes, that I could have ONCE a week. The sauce is amazing - I mean butter + bone broth with hints of sage + charred mushrooms. AND don't forget that crispy chicken skin + tender meat. It's all so salty, flavorful + perfect with roasted vegetables + more sauce!


I love using fresh sage + dried sage in this. Both give you different hints of the herb - think, early season all the way through to the end of the growing season.


Simply fried sage leaves brings out so much more natural flavors + plus the color + texture is SO good. AND there is double the amount of sage in this recipe - the pan sauce has it too!


This dish is amazing to impress any dinner guests - looks + sounds complicated but with a short ingredients list + straight forward cooking methods. Roast some vegetables, rice, pasta or some bread. It's a good one for everyone to enjoy.



Sage Braised Chicken Thighs with Mushroom Pan Sauce


6-8 bone-in skin-on chicken thighs

salt + pepper

4 tablespoons salted butter, divided

2 cups sliced mushrooms

2 shallots, sliced

1 teaspoon dried sage

2 cups chicken bone broth

6-10 fresh sage leaves


Using a large skillet (big enough to fit all of the thighs in one layer), heat over medium/high heat. Sprinkle the chicken thighs on both sides. liberally with salt + pepper.


When the pan is hot, place the chicken thighs in the pan, skin side down. Let them cook for 4-6 minutes or until the skin is perfectly brown + crispy. Flip over + cook for 3 minutes. Remove the thighs to a plate.


Add in 2 tablespoons butter, mushrooms, shallots + a large pinch of each salt + pepper. Sauté until the mushrooms are charred + soft. Stir in the dried sage. Turn the heat to medium. Using a wooden spoon or spatula, move the mushrooms + shallots to one side of the pan. Add the remaining 2 tablespoons of butter to the side without the mushrooms. Add in the fresh sage leaves - leaving room between each leaf. Fry for 30 seconds on one side then flip + fry again for another 30 seconds.


Remove the sage leaves to a plate until serving. Turn the heat up to medium/high + add in the chicken bone broth. Stir around to mix the mushrooms into the broth. Add the chicken thighs back into the pan, skin side up. Cook uncovered for 5 minutes.


Serve with the pan sauce + top each thigh with a fried sage leaf.


Enjoy!


This recipe was made #glutenfree, #dairyfree + #paleofriendly