This recipe is loosely based on one I clipped out of Chatalaine(a Canadian women’s magazine) about four years ago and have made dozens of times since. You can find the original here.
As for my version, it’s inspired by the veritable shrubbery of sage leaves and flowers my garden has gifted me with this spring and a bit of bulk wildflower honey I bought at one of my favourite markets anywhere, The Community Food Co-Op in Bellingham, Washington. The thigh is my favourite part of the chicken because that little bit of extra fat adds big flavour payoff and as a bonus, thighs are cheaper than breasts.
This is a quick, easy one-pan dish that, along with a salad and a few fingerling potatoes makes for an elegant but substantial weeknight meal. The addition of crispy sage leaves and a slightly sweet sauce makes it special enough for entertaining. And it’s delicious cold. Be sure to clip a few edible flowers for the plate especially if you’re ‘only’ making it for yourself. These sage buds are de-gorgeous in such a down to earth way, like a woman wearing no makeup but flushed from working outdoors. She’s making no effort to be ornamental but she is so beautiful despite this or maybe because of it.
Serve with a medium-to-light bodied red. I was quite happy with my merlot-tempranillo blend. Now, go show that Monday who’s boss. xo
PS If you find this post useful I would be so delighted if you shared it.
One-Pan Chicken Thighs With Crispy Sage Leaves and Wildflower Honey Sauce
Serves 2-3 but makes a lot of sauce so if you’re serving four people just throw in a couple of extra thighs.
4-6 chicken thighs
16 sage leaves, leave 8 whole and chop the other 8
1 tsp butter, preferably goat butter
1 cup chicken broth If not using homemade or low-sodium add much less salt later
2 tablespoons wildflower honey, or other floral honey such as clover, raspberry or blackberry
Salt and fresh ground pepper
In a frypan large enough to hold all the chicken thighs, melt goat’s butter. Add whole sage leaves and turn often until they are crispy. Remove from pan and set aside. Add chicken thighs to the pan and brown well on both sides, about ten minutes. Sprinkle a pinch of salt on top of each thigh, remembering to add less if your stock is not homemade or low sodium. Grind copious amounts of black pepper onto the chicken. I ground for about 15 or 20 seconds. Chicken and sauce should be quite freckled. Pour in chicken stock and scrape up the brown bits that will have formed on the bottom of the pan. Cover and cook until chicken is quite firm and reaches an internal temperature of 165 degrees. if you don’t have a thermometer, chicken is done when it is quite springy and no longer pink inside. Should take 10- 15 minutes to be done.
Remove chicken from pan and set aside on a plate, covered. Add wildflower honey and chopped, uncooked sage leaves to the remaining liquid. Stir and reduce volume of liquid by half, or more if you have fewer thighs. Pour over reserved chicken thighs, garnish with reserved crispy sage leaves, an edible flower or two and serve.