Chicken thighs in white wine sauce with sage, Cretan style

Ingredients for 2 servings:

• 2 chicken thighs (thighs and drumsticks), fresh or frozen (approx. 600 g)
• 1 m.-large onion(s), brown
• 6 tbsp extra virgin olive oil
• 120 g white wine, semi-dry
• 2 tbsp lemon juice
• 5 g salt or instant chicken broth
• 1 tbsp white sugar
• 2 bay leaves
• 2 tbsp sage leaves, fresh or dried
• n. B. water
• n. B. Salt and pepper, white to taste
• e.g. parsley leaves or celery leaves, fresh
• n. B. Grapes, blue, fresh
• e.g. pistachio kernels
• n. B. flowers and leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Peel the skin from the chicken thighs, separating the upper and lower legs at the joint. Finely chop the onion and fry in a casserole dish with olive oil until translucent. Add the chicken pieces and fry until light brown on all sides. Deglaze with white wine and lemon juice. Add the bay and sage leaves, sugar, and chicken stock. Add enough water to cover the meat. Simmer uncovered for 30 minutes. Remove the sage and bay leaves, put the lid on, and simmer for another 60 minutes, turning carefully occasionally to prevent burning. Season with salt and pepper. Transfer to serving bowls, garnish, and serve warm with white bread. Serve with a medium-dry white wine or a cold beer. Note: Recipe source: Mr. Olympios, Armonia Hotel, Crete.