in Italy

Braised chicken thighs with sage and garlic

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Ingredients for 4 servings:

  • 4 chicken legs
  • Salt
  • Pepper, white
  • 10 g flour
  • 3 cloves garlic
  • 6 sage leaves
  • 4 tbsp olive oil
  • 20 g butter
  • ⅛ liter white wine
  • ⅛ liter chicken stock
  • 150 g olives, black, pitted

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the chicken thighs, pat dry, and season generously with pepper and salt. Then dust with flour. Peel and finely chop the garlic. Briefly rinse the sage leaves and shake them off well. Heat the olive oil and butter in a saucepan and brown the thighs well on all sides. Add the garlic and sage leaves and cook briefly. Pour in the white wine and chicken stock, season with salt and pepper. Simmer with the lid on low heat for about 20 minutes. Cut the olives into strips/rings and add them, and simmer for another 20 minutes. Season to taste and serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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