by Maria Teresa Jorge
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by Maria Teresa Jorge
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by Maria Teresa Jorge
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8
chicken thighs
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12
garlic cloves with skin on
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10
sage leaves
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2 tablespoons
butter
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3 tablespoons
Extra Virgin Olive Oil
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2 tablespoons
Dijon Classic Mustard
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1/2 cup
White wine
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1/3 cup
Cognac
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1 cup
Chicken stock or water if you don't have stock
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1/2 cup
cream
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1 tablespoon
all purpose flour
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salt
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black and white pepper
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In a large enough pan, add the butter and the olive oil, the sage leaves and the garlics with the skin on them. When the butter starts to sizzle add the chicken thighs skin side down and let them get golden brown over medium low heat. Turn them with a spatula without damaging the chicken and brown the other side. They will be cooking later so you just want to get the nice gold brown colour now.
Ask the hotline about this step!Heat the chicken stock.
Ask the hotline about this step!Remove the chicken from the pan, add the white wine and the cognac and deglaze the pan, scraping any pieces of meet stuck on the bottom. Let the alcohol evaporate completely, then add the mustard and dissolve in the sauce with a whisk.
Ask the hotline about this step!Add the chicken thighs to the pan, add the hot chicken stock to 2/3 of the hight of the chicken thighs. Season with salt and freshly ground white and black pepper and let simmer over low heat, covered, for 20 minutes.
Ask the hotline about this step!Remove the cooked chicken thighs and keep warm. Let the sauce simmer over low heat to reduce to as much as you will need for the 8 thighs. Squeeze the garlics and sage in the pan with the back of a wooden spoon or spatula to release more flavour, then discard them.
Ask the hotline about this step!Sift the flour and dissolve it in 3 tablespoons of cream using a whisk. Add the remaining cream and whisk. Now add a bit of hot sauce, whisk together very well and slowly pour in the pan, whisking well with all the sauce, over very low heat. Keep whisking so the sauce doesn't stick to the bottom.
Ask the hotline about this step!Let the sauce reduce again to the amount you need, always stirring. You will need about a cup of sauce to serve with the 8 chicken thighs.
Ask the hotline about this step!Pour the hot sauce over the chicken thighs and serve immediately with some potato mash.
Ask the hotline about this step!Thanks for the comment. I 'm so glad you and your mother liked it!
This was really lovely. Yum! Thank goodness we had some bread on the side to sop up the extra sauce. Aah! Meraviglioso!
Hi em-i-lis for your comment. It is indeed a classic dish that can be eaten all year around. FGood cooking!
This was absolutely delicious! I would be eating it for breakfast this morning if we hadn't eaten every single bite last night. I took the suggestions of pouring off the fat and broiling the chicken for a couple of minutes at the end, otherwise followed the recipe exactly and it was divine. I'm pretty sure I could eat this every single day for the rest of winter. Thanks!
This was one of the first recipes I bookmarked on this site, but I finally got around to making it for the first time last night. It was fantastic! I added sauted mushrooms when I started reducing the sauce, used about a third of the cream, and poured out the fat. It turned out perfectly. I served it with steamed kale and, once we finished the chicken, we mixed the kale in with the remaining sauce to make sure we got every drop. Delicious! Thanks for such a wonderful recipe!
It was a great recipe. I didn't have any cognac so I added peach/mango juice. Is there anything else that i can use instead of cognac?
Thanks,
Linda
We made this for our first dinner party out of our newly renovated kitchen. Doubled the recipe, used a bunch of thyme instead of sage, reduced extra chicken stock before adding to intensify the flavors, and did pour out most of the chicken fat. It was delicious and a big hit! I like the idea of recrisping under the broiler as suggested below and will try that next time. Great recipe.
Great recipe, but overly complicated. Try this instead:
- Place chicken thighs in a roasting pan skin side up.
- Sprinkle with herbs de Provence, minced garlic and salt & pepper.
- roast at 375 degrees F. for until the skin is crispy. About 30 minutes.
- remove thighs from pan, pour off excess fat & place pan over a hot burner.
- de glaze the pan with white wine or water. Stirring to break up any bits.
- add a generous quantity of chopped fresh mushrooms to the pan & stir constantly until the mushrooms just start to give off their water.
- add full cream, Dijon mustard and chopped fresh sage leaves.
- Stir until reduced and thickened.
- Plate the thighs & cover with sauce.
Enjoy. Note you can leave out the mushrooms if you like, but the dish is better with them.
We made this tonight and served it over israeli couscous. The sauce was to die for. I did finish the chicken off under the broiler for about 4 minutes to recrisp the skin. Really enjoyed the recipe.
just made this dish tonight. coupled it with crisp roasted potatoes and a nice garden salad. when over very well with my lady. she even asked for more of the sauce to dip the remaining potatoes. i will definitely add this to my repertoire.
I am so happy that you liked the recipe. The crisp potatoes sound absolutely delicious, will do it with them next time. Thank you for your comment.
just made this dish tonight. coupled it with crisp roasted potatoes and a nice garden salad. when over very well with my lady. she even asked for more of the sauce to dip the remaining potatoes. i will definitely add this to my repertoire.
I made this last night with a whole cut up natural chicken
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
Great thought the reducing process, that is what I like about participating in food 52, we get to learn so much from each other. Thank you for the idea and for your comments.
I made this last night with a whole cut up natural chicken
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
I made this last night with a whole cut up natural chicken
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
I made this last night with a whole cut up natural chicken
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
I have a recipe similar to this, but this one is so much better. It is so adaptable - make it for 8 or for 2 - also good with thyme rather than sage. I, too, have chickens that run around the farm and are less fatty and take a bit longer to cook.
This one is a real keeper.
Hi Gale, thank you for the thyme idea. I tried the sage because I think I just keep doing everything with thyme and sage is so tasty. Also it is very much used around my area which is very countryside and people use more rustic herbs and when I eat at their house it always tastes so good. Thank you so much for your comment.
A little comment here from the cook: I didn't need to pour the fat after browning because home fed chicken that marathon around my forest the whole day are really skinny (I have been trying to do the same thing to loose body fat but haven't managed to keep pace with them!) and as for the cooking time, well they have a lot more muscles then the supermarket ones and this was a little longer for me. Thank you
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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After browning the thighs, we had a ton of fat left over in the pan, and poured off all but 2 tablespoons of it.
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When we went to deglaze the pan with white wine and cognac, we noticed that the dish of measured cognac was empty. Did we have a cognac caper on our hands? Apparently not -- it was absorbed into the bamboo dish. Someone did suggest we chew on the dish, "just for fun" though...
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Mixing flour and cream, and then tempering it with a touch of the hot pan liquid was an innovative twist on a traditional slurry.
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The sauce thickens very quickly, and we ended up thinning ours with a touch of chicken stock.
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Just what my Mom and I needed last night. Delish. I added more mustard because I love it!