Brown Butter Sage Chicken Thighs with Apple Cider Vinegar
Ingredients
- 1 tbsp Neutral oil
- 4 Chicken thighs bone-in skin-on
- 4 tbsp Salted butter
- 8-10 Fresh sage leaves
- 1 small Shallot finely sliced
- 1-2 cloves Garlic minced
- 1/4 cup Apple cider vinegar
- 1/4 cup Chicken stock
- 1 tsp Dijon mustard
- Salt and cracked black pepper
Instructions
- Pre-heat oven to 400ºF.
- To a cold pan large enough for 4 chicken thighs, add 1 tbsp neutral oil and place the chicken thighs in the pan skin-side down. Turn the heat to medium and allow the fat to render out of the chicken skin. Cook until the skin is golden, crisp, and releases easily from the pan. Use tongs to remove the partially cooked chicken thighs and set on a parchment-lined baking sheet. Transfer to the pre-heated oven and bake until the internal temperature reads above 165ºF closest to the bone.
- Remove most of the rendered chicken fat from the pan, leaving about 1 tbsp remaining. Over medium heat, melt 4 tbsp salted butter. Use a wooden spatula to scrape up any brown bits from the bottom of the pan.
- Once the butter is melted, add the sage leaves and swirl until they are full coated. Continue to cook while the butter foams. Once foamy and just slightly beginning to brown, add the shallot and garlic and stir. Continue cooking until butter is fully browned, but not burnt.
- Once browned, lower the heat to the lowest setting. Add 1/4 cup apple cider vinegar to the pan and stir immediately, again scraping up any fond from the bottom. Then, add 1/4 cup chicken stock and repeat. Bring to a gentle simmer.
- When the sauce has reduced slightly, whisk in 1 tsp dijon mustard. Keep whisking with the heat on low to prevent the sauce from splitting. If it does, whisk in 1 small ice cube until it comes back together. Taste and add kosher salt and black pepper as needed.
- Serve the chicken thighs over rice, pasta, or a side of your choosing, then pour the brown butter apple cider vinegar sauce over the top of the chicken.
