Chicken Thighs w/ Sage Jus and Zucchini

Prep Time: 10 minutes | Cook Time: 30 minutes

Serving Size: 4

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Ingredients:

  • 2 pounds boneless, skinless chicken thighs
  • garlic salt and ground black pepper
  • 2 tablespoons vegetable oil (or other high smoking point oil)
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 1/3 cup dry white wine (I used this one)
  • 2 cups chicken broth or water + 1/2 chicken bouillon cube – I used Knorr brand)
  • 1/2 lemon zest + juice
  • 1 tablespoon whole grain mustard (I used TJ’s dijon mustard)
  • 3 tablespoons minced sage
  • 2 tablespoons cold butter
  • 3 zucchinis/yellow squash, diced

Instructions:

  1. Preheat oven to 375.
  2. Pat chicken thighs dry with paper towels and season on one side with garlic salt and pepper.
  3. Heat ovenproof skillet on stove over medium-high heat.
  4. Once skillet is hot, reduce heat to medium and add oil, then add chicken thighs, seasoned side down, cooking for 2 minutes.
  5. While waiting for 2 minutes to pass, season the upward facing chicken thighs.
  6. Flip chicken and cook another 2 minutes then put pan into oven and cook for 10 minutes.
  7. Once 10 minutes are up, take chicken out of pan and let cool on plate.
  8. Return skillet to stove over low heat, being careful to wear an oven mitt when handling pan since the handle will still be hot.
  9. Add minced shallots and cook until shallots are tender, about 2 minutes, then add garlic and cook until fragrant, about 1 minute.
  10. Deglaze pan with wine (using wooden spoon to scrape up browned bits from the bottom of the pan) and cook until reduced by half.
  11. Add chicken broth, lemon zest and juice, and mustard.
  12. Bring to a boil and reduce heat to a simmer, reduce again by half, about 6 minutes.
  13. Remove pan from heat and whisk in sage and cold butter.
  14. Pour 2/3 of the sage jus onto the chicken.
  15. At this point you can either put the chicken over the zucchini/squash raw OR, to cook the zucchini/squash, return the skillet back to the stove over medium-low heat and cook zucchini/squash in the remaining 1/3 of sage jus for about 10 minutes, stirring occasionally. If zucchini/squash starts to burn, lower heat and continue to cook.

Recipe adapted from the Sur la Table Girls Night Out cooking class.

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