Braised Chicken in Creamy Sage sauce
This one-pot wonder is made with nutritious and succulent chicken thighs that bathe in a gently creamy sauce featuring fresh sage.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp olive oil
- 6 chicken thighs
- Salt
- 5-6 sage leaves
- 2 shallots
- 2 clove garlic
- 1 tbsp flour
- 80 ml 1/3 cup dry sherry or Madeira
- 1 tbsp whole grain mustard
- 250 ml 1 cup chicken stock
- 60 ml 1/4 cup double / heavy cream
Instructions
- 1
Preheat the oven to 180C/350F. Season the chicken with salt on both sides. Heat the olive oil in a large pan, which can later go in the oven, and brown the chicken over medium heat on both sides until golden but not cooked all the way through. Remove to a separate plate. Add the sage leaves and quickly fry them until crispy, it will take a few seconds only. Remove them to the same plate as the chicken.
- 2
To the pan add the chopped shallots and sauté over low heat for 5 minutes, then add the minced garlic and cook for 30 seconds longer. Sprinkle the flour all over the pan and mix to combine, then deglaze with the dry sherry or Madeira while scraping the bottom of the pan with a spatula. Pour in the chicken stock and add the mustard, stir to combine.
- 3
Bring the chicken and sage leaves back to the pan and cook uncovered in the oven for 30 minutes. Then take out of the oven and add the heavy cream, cook for 10 minutes longer.