Chicken Breasts with Gin and Sage
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesThis recipe is so good and perfect for a family meal or for a dinner party. The flavors are out of this world. Even if you don’t enjoy gin, it is still so good. The fried Sage is out of this world. The sauce is so good. The presentation is beautiful and serve it with your favorite grain and vegetable.
Ingredients
2 large chicken bone in, skin on breasts
24 sage leaves
6 garlic cloves, smashed and peeled
Fine sea salt and fresh ground pepper
3 Tablespoons olive oil
3 Tablespoons salted cold butter
1/4 cup gin
3/4 cup chicken stock
1 to 2 Tablespoons fresh lemon juice, plus wedges for serving
Directions
- Rinse the sage leaves and allow them to dry thoroughly. Using your hand or side of a large knife flatten each breast. Place chicken breasts in a dish and add garlic cloves, 12 sage leaves torn, 1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper. Cover and refrigerate for 1 hour or up 6 hours.
- Preheat oven 425. Heat the olive oil and 1 tablespoon butter in a very large stainless steel saute pan, over medium low. When the butter melts, add remaining 12 sage leaves and fry, turning and flipping them gently with a fork, until crisp, about 3 minutes. Remove the crispy sage to a plate lined with paper towel.
- Turn the heat to medium and add the chicken, skin side down, along with the garlic and sage. Cook the chicken, slowly but steadily, lowering the heat if the oil starts to smoke, until the skin crisps and turns caramel color. Turn over to the other side and cook until golden. Place in oven for 20-30 minutes until an instant read thermometer reads 165. Turn oven off.
- Place chicken on a rimmed baking sheet, Cut the breasts in half and place back in the oven and make the sauce.
- Add the gin to the pan and scrape the pan for 30 seconds. Add the chicken broth, bring to a simmer and allow to reduce by half. Add two garlic cloves, butter and season with salt and fresh ground pepper, add the chicken to the pan and spoon sauce over and serve.
