Chicken Thighs with Sage, Mushrooms and Onions
15. Feb, 2010 
12 Comments
Every winter my herbs start looking somewhat pathetic. The parsley and dill die, the chives hide and the basil, well the basil is long gone. One of the few herbs which thrives this time of year is my sage.
So what to do with an abundance of sage, post holiday season? Use it creatively. With this in mind I tried my hand at another crispy braised chicken recipe. This recipe builds on the technique found in the Keller recipe for Crispy Braised Chicken Thighs Recipe with Fennel, Olives and Lemon.
Just remember, if you don’t get the chicken crispy in that first step, it will be soggy so pay attention!
Crispy Chicken Thighs with Sage, Mushrooms and Onions
(serves 2)
canola oil
4 chicken thighs, bone-in and skin-on
salt
2 tablespoons butter
1 large onion, halved, and then thinly sliced
3 cups mushrooms, in 1/4″ slices
a dozen sage leaves
1/2 cup white wine
Preheat oven to 375F. Put a large skillet on medium heat and add enough oil to just cover the bottom of the pan. Pat chicken thigh dry and sprinkle with salt. Add thighs to pan skin side down and brown on both sides.
When chicken is nicely browned remove to a cookie rack to keep from getting soggy. Pour off all oil but one tablespoon. Reduce heat to medium low and add butter and onions. Cook onions, stirring regularly until translucent. Remove to a plate and add mushrooms, turn up the heat a bit until yo have a nice saute going. Saute mushrooms until browned. Add sage and onions and give it a stir. Add white wine and simmer until reduced by half, stir in chicken stock. Nestle chicken on top of mixture and put pan in oven. Bake until chicken is cooked thoroughly, basting with juices every ten minutes. When chicken is cooked, give the chicken a baste with the juices. Turn on the broiler, and while watching broil for an extra minute or two to get the skin extra crispy and browned. Serve immediately.
Similar Recipes:
Crispy Braised Chicken Thighs Recipe with Fennel, Olives and Lemon
Braised Chicken Thighs with Bacon and Olives
Chicken Thighs with Tomatoes, Zucchini and Basil
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Another thing you might consider doing with your sage is frying the leaves quickly in hot oil and using them as garnish on squash dishes or pork dishes. Really tasty
Kay – I have actually done this before!!! I LOVE fried sage, but it isn’t always the healthiest option. You have to balance these things you know?
Sage is a very underutilzed herb. Sounds like it works great here.
just curious: how long does this recipe (as well as others youve posted) take to make from start to finish? i’m assuming youre a time-straped individual (like me) so youre not going to be slaving away all day on stuff…right?
Karyn – a very good question. I have been thinking about putting together total time estimates for my recipes. I really should do this.
Some of the recipes are really quick (roasted broccoli, some of the soups) weeknight meals. If so, usually I mention that. On the other hand some of my recipes actually take longer as I like to cook to relax on the weekends.
Sage is such a trusty herb. It reminds me so much of winter. That, and rosemary, make me want to sit around a fire and sip hot chocolate.
This dish looks delicious. Love how crispy the chicken got!
That looks heavenly – and I have all the ingredients except for the mushrooms!
Oh, yum!! All of my favorite things all in one dish
Thanks for the recipe 
I love the flavor of sage in chicken dishes and I love finishing off a plate with fried sage…..always a winner, just like this recipe of yours!!
The only time sage makes it into my recipes is when I use Italian seasoning. I’ve never used this herb on its own so I’m inspired by this dish that looks very appetizing!
Katerina,
I have been looking more closely at your blog the last week or so as I am a new devotee, and waited to post to this recipe until today, the day I am actually making this recipe. I grow sage in my NYC garden alongside of my house and usually freeze the leaves every early winter so I can use it all winter, as the winter always kills it and some times kills it for good so it has to be replanted every year. I also buy it fresh in the supermarket all winter (which I did today). I love the flavor of sage and have, as one of your previous commentors noted, fried the whole leaves in oil for different recipes. Sage is also especially delicious in a browned butter with ravioli.
Thanks for this recipe idea; I’m looking forward to tonight’s dinner. Carole
Carole – I hope you enjoy dinner! I guess I should be happy I live in a mild climate?! Glad you enjoy the blog, and I hope you like the recipe. I LOVE fried sage too. It is sooo sinful. In fact one of the first recipes I ever posted was ravioli with butternut squash, brown butter and fried sage.