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)
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.