OK, so I never, NEVER, create my own recipes. I’m just not that good. But we are leaving town tomorrow for Thanksgiving and I didn’t want to do any grocery shopping. I looked in the refrigerator this morning and found some fresh (sort of) sage, one onion, a half empty bottle of white wine (how did that happen?) and garlic. In the freezer I had chicken thighs. Soooo I had an idea – white wine braised chicken thighs with sage! Now, when I say braised, I mean a 30 – 45 minute braise, not the 6 hour kind of braise. I know, low and slow is better, but I didn’t have that kind of time. So here it goes:
4 chicken thighs – bone in, skin on
12 – 15 fresh sage leaves
1 small onion
1 clove garlic
1/4 C white wine
1/4 C chicken broth
4 Tbsp. unsalted butter
salt and pepper
Rinse and pat dry the chicken thighs. Salt and pepper both sides. Melt butter in a Dutch oven over medium high heat. Add chicken thighs and brown on both sides. Once both are browned, leave skins side up. Add onion, garlic and sage. Sauté for 1 –2 minutes. Reduce heat to medium. Add wine and broth. Stir and cover for 30 min.
It was actually pretty good. My son and husband both asked for seconds. I served it with roasted carrots and sweet potato in a maple syrup glaze. By glaze, I mean drizzled over the top. I do what I can.
Happy Thanksgiving! I wish everyone safe travels and enjoying their family! I am thankful that you are reading my blog.