braised chicken with mushrooms and sage
Recipe type: chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
a succulent chicken/mushroom dish with strong sage flavor...inspired by baker & olive mushroom/sage olive oil
  • 1½ tablespoons baker & olive mushroom/sage olive oil (divided use)
  • or your choice of a fresh aromatic EVOO
  • 1 tablespoon unsalted butter
  • 4 bone-in chicken thighs, skin removed
  • 1 bunch fresh sage leaves, rinsed, dried and stems removed
  • 2 cups sliced mushrooms (i used a combination of cremini and shitake)
  • sea salt to taste
  • freshly ground blackpepper to taste
  • ½ yellow or brown onion roughly chopped
  • 1 large garlic clove thinly sliced
  • ½ cup low sodium chicken broth (approx.)
  1. heat skillet to medium high
  2. add 1 tablespoon mushroom/sage olive oil and 1 tablespoon unsalted butter
  3. season skinned chicken on both sides with salt and pepper
  4. when butter and oil are shimmering (don't overheat) add chicken thighs and brown evenly on both sides, approx. 4 min. per side
  5. remove chicken thighs to a plate and loosely cover
  6. add remaining ½ tablespoon mushroom/sage olive oil, chopped onions and sliced mushrooms to pan and sauté for 10 minutes or until onion is translucent/browning slightly and mushrooms have released their juices
  7. add garlic and sauté for 2 minutes
  8. at this point deglaze the pan with ½ cup low sodium chicken broth and scrape up any browned bits
  9. return chicken thighs to pan, cover and simmer on medium for approx. 35 min. or chicken is cooked through
  10. (if sauce seems too thick add low sodium chicken broth one tablespoon at a time)
  11. remove lid and simmer for 5 min. to brown chicken and thicken sauce
  12. when ready to serve add ⅓ cup chopped sage reserving four leaves for garnish
  13. serve chicken thighs and mushroom/sage sauce over polenta, quinoa, couscous or risotto and garnish with a whole sage leaf.
  14. NOTE: i prefer to serve this very juicy chicken/mushroom dish over soft polenta. i keep the polenta preparation simple by adding caramelized shallots and shaved asiago or crumbled gorgonzola. either of these cheeses pair nicely with the sage/mushrooms.
Recipe by Color My Kitchen at