This is an elegant dish and something I would definitely serve to guests. The trick is to let the chicken thighs brown really well – no impatience here 🙂
4 bone-in chicken thighs
1 c white wine (or prosecco!)
Fresh sage leaves
6 whole shallots, peeled
Wash and dry the chicken thighs. Sprinkle them with salt, pepper, and flour.
Heat the butter in a large skillet until the butter starts to bubble.
Add the thighs and allow them to brown WELL on both sides.
Remove the thighs and set aside.
Add the shallots to the pan and cook until the shallots begin to caramelize and soften.
Deglaze with the wine. Add the sage leaves and cook for a few minutes.
Return the chicken to the pan, reduce the heat, and cover. Cook for about 30 minutes until the chicken is done and the sauce has thickened.