Sometimes when I have no meal planned for the evening and it gets to be close to time to eat, it either induces frustration and panic, or it becomes an opportunity for creativity. It's always fun to try to experiment a bit, so I love it when the latter happens. Every once in a while, I surprise myself and come up with something really awesome.
Thankfully, I decided to experiment a bit because this recipe was the result. In fact it was such a success, my husband shouted excitedly and did fist-pumps. It is so exquisitely juicy. With one bite, it was deemed a favorite and a must-repeat. Plus, with how little prep and cook time it took, I don't mind repeating it at all.
Dijon Sage ChickenPrep time: 8 minutes
Cook time: About 35 minutes.
- About 10 Sage Leaves
- 3 cloves of Garlic in their skins
- 1 Tbsp Butter
- 1 Tbsp Dijon Mustard
- 1 tsp Mayonnaise
- 1/4 cup chicken or vegetable broth
- 3-4 Chicken Thighs
- Salt & Pepper to taste
- Add the sage, garlic, and butter to a pot or dutch oven and place on the stove uncovered on medium heat.
- When the butter has melted and begun to sizzle, add the chicken thighs skin-side down. Lightly brown them on both sides, then remove them from the pot and set to the side.
- Mix together the dijon, mayonnaise, and broth in a small bowl.
- Add the mixture to the pot containing the sage butter. Let the sauce simmer and reduce a bit, scraping the browned chicken bits from the bottom of the pot to incorporate. (These will add a lot of flavor so do not remove them).
- Remove garlic skins. Reduce the heat add the chicken back in. Season with salt and pepper.
- Simmer, covered, for about 15-20 minutes or until cooked through. Remove from heat and serve immediately.