Prep Time: 10 minutes | Cook Time: 30 minutes
Serving Size: 4
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- 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
- Preheat oven to 375.
- Pat chicken thighs dry with paper towels and season on one side with garlic salt and pepper.
- Heat ovenproof skillet on stove over medium-high heat.
- Once skillet is hot, reduce heat to medium and add oil, then add chicken thighs, seasoned side down, cooking for 2 minutes.
- While waiting for 2 minutes to pass, season the upward facing chicken thighs.
- Flip chicken and cook another 2 minutes then put pan into oven and cook for 10 minutes.
- Once 10 minutes are up, take chicken out of pan and let cool on plate.
- Return skillet to stove over low heat, being careful to wear an oven mitt when handling pan since the handle will still be hot.
- Add minced shallots and cook until shallots are tender, about 2 minutes, then add garlic and cook until fragrant, about 1 minute.
- Deglaze pan with wine (using wooden spoon to scrape up browned bits from the bottom of the pan) and cook until reduced by half.
- Add chicken broth, lemon zest and juice, and mustard.
- Bring to a boil and reduce heat to a simmer, reduce again by half, about 6 minutes.
- Remove pan from heat and whisk in sage and cold butter.
- Pour 2/3 of the sage jus onto the chicken.
- 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.