If you want moist tender chicken this recipe is for you! Although dark meat is my favorite you can use whatever chicken pieces you love. All the flavors are amazing together … serve it hot with a salad and a light cool bottle of wine. Enjoy❤️
1 tablesp butter
2 tablesp olive oil
4 lg. chicken thighs with skin on
Leaves from 2 sprigs of fresh sage
2 Shallots, halved and thinly sliced
3 cloves of garlic, minced
1 cup of pitted green and black Mediterranean olives
1/4 cup roasted peppers, chopped
1/2 cup white wine
1 cup chicken broth
Fresh Parsley for garnish
In lg. Sauté pan on med. heat melt butter in olive oil. Season chicken with salt and pepper on both sides, add to pan skin side down. Cook chicken until skin is brown about 5 to 7 mins., then turn and cook until other side is browned. Transfer to plate and set aside.
Reduce heat slightly and add sage leaves…when they start to sizzle, add Shallots and stir often till softened, then add garlic, olives and peppers stirring constantly till fragrant. Increase heat to med. and add wine, stirring to scrape browned bits from bottom of pan, bring to a simmer and return the chicken & its juices to the pan, skin side up. Then pour in chicken broth and increase heat again to high bringing broth to a boil. Boil for a moment then reduce the heat and let simmer for about 10-15 mins. to reduce the sauce. Once done remove large sage leaves and plate the chicken pouring sauce over top, garnish with fresh parsley!