Chicken Thighs with Sage

• 2 1/2 lbs. chicken thighs (skin on, bone-in)
• kosher salt & black pepper
• 2 tsps extra virgin olive oil
• 4-5 stems fresh sage

For the pan sauce:

• 1 shallot, chopped fine
• 2 cloves garlic, minced
• 1 tbsp all purpose flour
• 3/4 cup dry vermouth (or dry white wine)
• 1 tsp lemon juice (plus extra if needed after)
• 1 1/2 cups chicken broth (homemade stock is best)
• 2 tbsps (28 g) unsalted butter
• kosher salt & black pepper, to taste

1. Let the chicken thighs sit out at room temperature for 15 minutes prior to cooking (if possible). Pat dry with paper towel and season generously with salt and pepper.
2. Preheat the oven to 425ºF.
3. Heat a large cast iron skillet over medium heat. Add the oil and once hot, add the sage and fry until crispy, about two minutes or so. Remove with a slotted spoon and set aside on a paper towel lined plate.
4. Increase the heat to medium-high and place the chicken in the skillet, skin side down and cook for two minutes. Lower the hear to medium-low and continue cooking for ten minutes, rotating the chicken every few minutes, but not flipping them over.
5. Cook until the chicken skin is browned and crispy and then flip them over. Transfer the skillet to the oven and cook for 22 to 24 minutes, until cooked through.
6. While the chicken is cooking, prepare the ingredients for the pan sauce.
7. Remove the chicken from the skillet and set aside on a plate. Discard all but about two tablespoons of fat from the skillet.
8. Over medium-high heat, add the shallot and garlic to the skillet and cook for one minute, stirring often, until cooked through and fragrant.
9. Sprinkle in the flour and stir for one minute.
10. Pour in the vermouth (or wine), lemon juice and broth.
11. Cook, stirring occasionally, until the sauce has reduced by about half, and it coats the back of a spoon, about eight to ten minutes.
12. Lower the heat and stir in the butter, until incorporated and emulsified, about one minute. Season with salt and pepper to taste. Add an additional squeeze of lemon juice if it needs.
13. Pour the pan sauce on a plate and top with the chicken and crispy sage. Serve and enjoy!