Chicken Thighs in White Wine Sauce with Sage Cretan Style

5 from 7 votes
Prep Time 15 minutes
Cook Time 50 minutes
Rest Time 4 hours
Total Time 5 hours 5 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 1 medium sized Onion (s), brown
  • 2 tbsp Sunflower oil
  • 150 g White wine, semi-dry
  • 2 tbsp Lemon juice
  • 1 pinch Sugar, white, fine
  • 2 Bay leaves
  • 6 Sage leaves, fresh or dried
  • 2 tbsp Cut celery stalks, fresh or frozen
  • Salt and pepper, white, to taste


  • To peel the skin off the chicken thighs, soak them in plenty of salt water for 4 hours. Peel off the skin and separate the thigh and lower leg at the joint. Fry the well-dried chicken pieces in portions in 220 degrees hot frying oil for about 10 seconds until light brown.
  • Chop the onion and roast it in a casserole with the sunflower oil. Deglaze with white wine and lemon juice and dissolve the sugar in it. Add the chicken thighs and add enough of the water to cover all parts. Add the bay leaves and celery and let simmer for about 50 minutes without the lid. Turn carefully every now and then.
  • Strain the broth and pour it back into the pot up to the thighs. Season the broth to taste, add the sage leaves and simmer for another 10 minutes. Transfer to a pan and serve warm with bread. A semi-dry white wine or a cold beer goes well with it.


  • Recipe source: Mr. Olympios, Armonia Hotel, Crete.
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Written by John Myers

Professional Chef with 25 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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