Chicken thighs with sage and rosemary

This simple recipe needs quality ingredients: organic chicken thighs, fresh sage leaves, and a sprig of fresh rosemary.

2 servings

4 organic chicken thighs with skin, hauts de cuisse de poulet
4 large fresh sage leaves
A sprig of fresh rosemary
2 tbsp. olive oil
1 small onion
1 clove garlic
50 ml white wine
150 ml hot chicken stock
Freshly ground black pepper
1 egg yolk
Juice of ½ lemon
Chopped parsley to decorate

Push the sage leaves under the chicken skin. Warm the olive oil in a heavy casserole over medium heat and fry the chicken thighs on both sides until golden. Chop the onion and mince the garlic clove and add to the casserole. Continue cooking for about 5 minutes.

Pour in the wine and chicken stock, add the rosemary and black pepper. Cover and simmer for 45 minutes.

When the chicken is done remove the thighs from the casserole and keep warm.

Strain the cooking liquid remaining in the casserole through a sieve and turn the heat very low. Whisk together the egg yolk and lemon juice, and keeping the heat very low gradually add to the casserole whisking all the time. This will thicken the sauce.

Divide the chicken thighs and the sauce on the plates. Serve with green lentils or microwaved new potatoes and microwaved butternut squash cubes or broccoli. Decorate with parsley.