Plates of saucy chicken partner with so many starchy sides; twirly pasta shapes; all the rice, especially herbed mushroom rice; and potatoes. My first choice would be a mountain of herb and garlic mash.
Chicken thigh recipes
If you’re a regular Vikalinka visitor, you’ll know all about my undying love for chicken thighs. I will take a thigh over breast any day! It’s the extra fat in a thigh that makes it the juiciest and most unctuous cut, ideal for producing slick and rich sauces for chicken. Skin-on and bone-in thighs keep a more tender texture and impart maximum flavour so are best for stews and braises like chicken and mushroom with sour cream, or Spanish chicken in bravas sauce. Skinless and boneless thighs are less fiddle and fat. They are great for shredding into soups like chicken vegetable soup, or for less liquidy dishes like lemon chicken orzo or coconut chicken rice with green beans.
Braised chicken thighs
What exactly is ‘braised’? Good question! Braising is a method that employs a few key stages to cook large cuts (rather than bite-sized bits) of either meat or vegetables. This unique, but simple, method is what sets it apart from a standard stew. In this braised chicken thigh recipe, first the chicken thighs are browned in oil to create a caramelisation. Then aromatics (sage, shallots and garlic) are added to the flavoured oil, followed by the cooking liquid (Madeira and chicken stock). The thighs are returned to the pan and cooked partially submerged in the liquid. This stage gently infuses and tenderises the thighs while dissolving their collagen and gelatine. Chicken thighs, particularly skin-on and bone-in, contain plenty of rich protein, collagen. This melts away into the sauce and adds a dimension that is nutritious, luscious, and delicious.
Creamy sage sauce
A commonly grown herb, but reserved mostly for roasts, this might be your first time using fresh sage. It brings a warm woodiness to delicate chicken flesh, which is why it’s a common stuffing component. It’s a member of the mint family and keen tongues could detect citrus or pine. But to me, it adds a grounding and outdoorsy quality to an otherwise plain chicken with cream recipe. This sauce for chicken is built by layering flavour upon flavour. The method is simple, requiring only one pan, but the taste is undeniably complex. Caramelised chickeny oil gives way to pungent sage. Sweet shallots and garlic are fried then drenched by syrupy madeira. Comforting chicken stock and the pleasing bitterness of wholegrain mustard mix and meld. Finally, a dash of velvety cream to finish. The result is a well-balanced and moreish sauce that will have diners searching for soup spoons.
Serving suggestions
You’ll want to slurp up as much sauce as possible, so you need reliable sides with super absorbing powers! Try brown butter mash or hasselback potatoes, or air fryer garlic bread or a big old hunk of sourdough. Or smother a bed of frilly pasta or rice. To balance out the slippery fullness of the sauce, I like green vegetables with a bite and tangy edge like roasted asparagus with radishes and mustard vinaigrette or roasted tenderstem broccoli with lemon garlic vinaigrette.
Storage and leftovers
Leftover braised chicken in sage sauce can be covered and kept in the fridge for 2-3 days. Add a splash of water to loosen and reheat in the oven covered with foil. Due to the cream content, I don’t advise freezing this one!
More braised recipes to try
Braised Red Cabbage Spiced Chicken thighs Braised in Milk Braised Savoy Cabbage with Bacon and Mushroom Braised Beef Shot Ribs Braised Coconut Curry Chicken Thighs
