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Sage and Apple Browned Chicken

February 18, 2010 matkonation 6 Comments

I know it’s not so foodie-like to love chicken-it’s much cooler to like steak tartar or a marbled steak, but if I had to choose my favorite dish- I would go back on forth between lots of things-as long as the products are high-quality (we’ll get back to this) and the preparation is done properly (well also get to this). When I mention chicken, I’m talking about the fresh, not frozen, pinkish in hue, with shiny firm skin type- and I recommended making chicken the day it’s purchased, taking it out of the fridge about an hour (whole chicken) to a half hour (parts) before cooking, washing it with cold tap water and patting dry with kitchen towels. I don’t recommend removing the skin of the chicken before grilling or broiling because the skin is an important factor in making chicken juicy (you can remove it before it eating). Chicken goes great with fresh herbs such as rosemary, thyme and/or sage, strong flavors such as onion and garlic, sweet rubs such as honey, silan (date honey), or maple and a nice helping of salt and pepper.

In this recipe, the sage leaves are placed under and over the skin of the chicken therefore gaining not only a nice decoration for the chicken but also a great aromatic flavor- and due to the apple juice the chicken will come out perfectly  browned, sticky and sweet.

Recipe is from the book “Holidays” by Shaily Lipa Styling: Dalit Russo

Ingredients for 6 servings:

6 chicken thighs (with skin)

16 fresh sage leaves

2 tablespoons olive oil

Kosher salt and fresh ground pepper

¾ cup apple cider or apple juice

Preparation:

  1. Preheat oven to 400°F.
  2. Place the chicken thighs in a baking dish lined with aluminum foil. Carefully place two sage leaves underneath each piece of the chicken. Sprinkle remaining sage leaves over the chicken. Using your hands or a brush, coat the chicken with the olive oil, and generously season with salt and pepper. Pour the apple juice into the dish.
  3. Bake for 30 minutes, turn the chicken thighs over and bake for another 20-30 minutes until both sides are evenly browned. If the cider has completely evaporated, add as needed during the baking process.

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