• Katherine Arthurs

Sage Butter Chicken with Shallot Pan Broth

If crispy chicken skin wasn't delicious enough - I just made it EVEN BETTER. Add butter with lots of dried herbs + fresh sage under the skin - it's AMAZING.

The butter melts perfectly, leaving the meat tender + moist + deliciously flavored AND it also flavors the skin...but the salt, pepper + fried sage help too!

Such a quick way to step up your chicken breast dinner game. AND the shallots + bone broth marry so well in a super hot oven.

Gosh, this is my new go to for sure!

Serve this with my Bacon + Shallot Balsamic Jam Haricots Verts

Sage Butter Chicken with Shallot Pan Broth

4 tablespoons butter, softened

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried sage

1/2 teaspoon dried thyme

12-16 fresh sage leaves

4 bone-in skin-on chicken breasts

1 tablespoon coconut oil (or cooking oil of your choice)

4-5 shallots, quartered

1 1/2 cups chicken bone broth

Preheat your oven to 425F.

In a small bowl, combine the butter, salt, black pepper, dried sage + thyme. Using a butter knife, press all the herbs into the softened butter to fully incorporate together.

Using your fingers, gently separate the skin from the chicken breast. The best way to do this is to use two fingers to at one end of the chicken breast. Create a pocket without fully removing the skin - just leave a 1-2 inch opening with the rest of it intact.

Add 1 tablespoon of the herb butter mixture into the pocket between the skin + chicken breast meat. Press + gently spread it so that is coats most of the chicken breast. Repeat with the remaining chicken breasts.

Using half of the fresh sage leaves - nestle them on top of the herb butter mixture underneath the chicken skin.

Heat a large skillet over high heat with the coconut oil in it. When the pan is hot, add in the chicken breasts skin side down. Let cook for at least 5 minutes or until the skin is very crispy + perfectly brown. Then flip over + cook for 1 minutes.

Remove from the pan + set aside on a plate. To the pan add the shallots + sauté for 2 minutes - until they start to brown + become tender. Move them to one side of the pan. Place the remaining fresh sage leaves in the pan - place them into the pan so they are spaced a little away from one another. Fry for 30 seconds on the first side, then flip them over for another 30 seconds. Remove the sage leaves from the pan to a small plate - set aside until serving.

Using a baking dish with sides, add the shallots + chicken bone broth to the bottom of the dish. Transfer the chicken breasts to the baking dish, keeping the skin side up.

Cook in the oven for 10-12 minutes or until the chicken is fully cooked but not over cooked. Remove from the oven + let sit for 2 minutes before slicing into.

Serve with the shallot broth + top each chicken breast with a couple fried sage leaves.

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