Braised Chicken Thighs with Lemon and Sage Brown Butter Sauce
Browned tender chicken thighs in a beautiful rich smooth butter sauce infused with sage and brightened with lemon juice. If you have a pan that can go from the stovetop to the oven, you can do this all in the same pan. Otherwise, brown the chicken and make the sauce on the stovetop. Transfer the sauce then chicken to another pan for braising in the oven. You’ll need to brown the chicken in at least a couple of batches, but can nestle them closely for the oven time.
Servings: 5 portions (two chicken thighs per serving)
Equipment
- Ovenproof dish that can take all the chicken thighs in a single snug layer. If it has a lid, great. Otherwise, we can cover tightly with foil.
- baking paper
Ingredients
- 60 g plain flour
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 10 chicken thighs (bone-in, skin-on)
- tablespoon olive oil
- 100 g unsalted butter
- 2 tablespoons fresh sage leaves
- 2 lemons
Instructions
- Preheat Oven - to 170°C.
- Make Dredge – combine ingredients in a small bowl and set aside.60 g plain flour2 teaspoons salt¼ teaspoon freshly ground black pepper½ teaspoon paprika
- Prep Sauce Ingredients – cube the butter and place back in the fridge. Finely chop the sage leaves. Finely slice one lemon (wash skin first if not organic/unwaxed) and juice the other. A mandoline is handy for this if you have one. Slice on the thinnest setting and use hand protection!100 g unsalted butter2 tablespoons fresh sage leaves2 lemons
- Prep Chicken - remove any excess skin ‘skirts’ from around the chicken thighs (don’t remove the skin!). Your butcher may have already done this. Dry the chicken pieces well with paper towel until there are no shiny bits.10 chicken thighs
- Dredge Chicken – press the chicken one pieces at a time in the dredge on both sides. Make sure all parts are well coated. Pass between your hands to dust off excess and transfer dredged pieces to a plate. Discard any excess dredge.
- Brown Chicken - heat the pan over medium-high heat. Add the olive oil. Place the coated chicken skin-side down first and brown on both sides. This will take around 5-7 minutes in total, depending on the heat in the pan. Try not to overcrowd the chicken; you will need to do it in batches. We’re aiming to get good colour on the outside of the chicken at this point, not cook all the way through. Transfer the chicken to a plate in a single layer, skin side up as they are browned.tablespoon olive oil
- Brown Butter Sauce - turn the heat off (there will be lots of residual heat left in the pan) and add the butter. As the butter melts, use a flat-ended wooden spatula to loosen the stuck-on bits from the bottom of the pan. Once the butter is completely melted, put the pan back over medium heat. Keep stirring until the butter turns a nutty brown. Add the sage and cook this for 30 seconds or so. Once the butter gets deep brown, quickly take off the heat. Stir through the lemon juice to cool quickly and prevent it burning.
- Chicken in Sauce - transfer the chicken, skin side up to the sauce in a single layer and push the lemon slices between.
- Cover & Cook – cover with baking paper, then a heavy well-fitting lid or foil. Transfer to the oven for 45 minutes. Check that the chicken is cooked all the way through to the bone before serving. Make a cut through one of the biggest pieces at the thickest part and press to push some juices out. If its clear (and not pink), you’re good to go.
Notes
Leftovers
Leftovers will keep, well-covered, in the fridge for up to three days or freezer for 3 months. If frozen, defrost overnight in the fridge. Arrange in a single layer on a baking tray and reheat (covered) at 150°C for around 30 minutes, until hot all the way through. The butter will solidify on cooling and form a layer covering gorgeous, jellified meat juice layer. This will melt and be reincorporated on heating.
Making Ahead
This can be completely prepped ahead up to 24 hours in advance, kept in the fridge and popped in the oven when ready to serve. Allow to sit at room temperature while the oven is preheating.
Dietary Restrictions
Gluten Free? – simply substitute the plain flour with the same amount of gluten free flour.