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Instructions |
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Pick sage leaves off stems. Discard stems.
Heat 2Tb of olive oil on medium high heat until
hot. Add sage leaves. Flip occasionally, 1-2
minutes until leaves are crispy. Transfer
leaves to paper towel lined plate. Season with
salt and pepper immediately.
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Paper towel chicken dry. Season chicken with
salt and pepper on both sides. Heat pan of
sage oil on medium until hot. Add chicken,
skin side down first. Cook, loosely covering
with aluminum foil, 6-8 minutes on each side
until skin is browned and chicken is cooked
through. Transfer chicken to plate and loosely
cover with the aluminum foil.
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Heat the pan of chicken oil on medium until hot.
Add chicken demi-glace, apple cider vinegar,
spices and water. Cook, stirring frequently for
1-2 minutes until slighted reduced in volume. Add
butter until melted. Remove from heat.
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Plate chicken, then some pan sauce. Top with sage.
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Originally Submitted
2/6/2015
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