Is there anything more perfect in the fall and winter than crispy sage? I can't get enough of fresh sage in the winter, especially when it's lightly fried and crispy. And that's where these chicken thighs with sage come in. If you love the combination of crispy fried sage and perfectly browned chicken thighs, this is the recipe for you. Because I've combined all of that with an incredible white wine pan sauce too. You'll feel like you're dining in a restaurant with this meal, but it's actually quite easy to make at home. You will impress yourself with this one!

One of the most comforting foods for me to make (and eat) is crispy chicken thighs. There's nothing better. And contrary to what many on TikTok will have you believe, all you need to make delicious chicken thighs are chicken (obvi), a bit of oil, salt and pepper. When it's well seasoned with salt and pepper and cooked until crispy skin chip perfection, you don't need anything else (like tons of seasonings). So I've taken this simple approach to chicken thighs and added crispy fried sage into the mix. Oh and a delicious pan sauce that you can whip up while the chicken is resting. Because if we're going to go to the trouble of getting that chicken so crispy and rendering the fat in the process, why not make a sauce with it? It would be rude not to make the pan sauce, trust me.

Ingredients

Here's everything you'll need to make these delicious crispy chicken thighs with sage (and the pan sauce).

• chicken thighs (skin on, bone-in)
• kosher salt & black pepper
• extra virgin olive oil
• fresh sage
• shallot
• garlic
• all purpose flour
• dry vermouth (or dry white wine)
• lemon juice
• chicken broth (homemade stock is best)
• unsalted butter

How to Make Crispy Chicken Thighs with Sage Using a Cast Iron Skillet

The first time I made crispy chicken thighs in a skillet at home, I was in love! Over the years, I've found this the perfect method for cooking crispy chicken thighs. It's based off of this recipe from Bon Appétit.

There are a few key things to do to get that ultra crispy chicken skin.

Let the chicken thighs sit out at room temperature for 15 minutes prior to cooking (if possible). Allowing the chicken (and other animal proteins) to sit out for a bit before cooking helps ensure more even cooking.

Pat dry with paper towel and season generously with salt and pepper.

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.

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.

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.

How to Make a Delicious Pan Sauce for Chicken

I will always advocate for making a pan sauce for chicken after it's done cooking. The chicken needs to rest after cooking and it would be a waste to just get rid of all the pan drippings.

There will be a lot of fat though (and some oil) in the skillet after cooking the sage chicken thighs. Discard all but about two tablespoons of fat from the skillet.

Over medium-high heat, add the shallot and garlic to the skillet and cook for one minute, stirring often, until cooked through and fragrant.

Sprinkle in the flour and stir for one minute.

Pour in the vermouth (or wine), lemon juice and broth.

Cook, stirring occasionally, until the sauce has reduced by about half, and it coats the back of a spoon, about eight to ten minutes.

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 additional brightness.

Pour the pan sauce on a plate and top with the chicken and crispy sage. Serve and enjoy!

Tips

• Pat the chicken dry: in order to get crispy chicken skin, be sure to pat the chicken dry with paper towel first. Then season liberally with salt and pepper.
• Move the chicken around: to avoid any sticking and ensure the chicken thighs cook evenly, move them around the skillet every so often. But don't flip them until they're ready to go in the oven.
• Prep the pan sauce ingredients: everything moves fairly quickly, so have all of the ingredients measured out and ready to go.
• Use a high quality chicken stock: as this makes up the majority of the pan sauce, try and use a good quality chicken stock (homemade is best), but if not, just use a flavourful one that you like.
• Skin-on, bone in: this recipe is for bone-in, skin on chicken thighs. If you use a different cut, be sure to use one with skin on and adjust the cooking time as needed.
• Use a large skillet: if you're making more than four to five chicken thighs, use a large skillet so the chicken has enough room to cook properly.

Substitutions

• No wine: you can use a dry vermouth or a dry white wine. If you need an alcohol free version, just use more chicken stock and most likely additional lemon juice.
• Chicken thighs: if you prefer chicken breast, use a bone-in, skin on piece. The cook time will need to be adjusted.
• All purpose flour: use a gluten-free all purpose flour if needed.

What to Serve with Crispy Sage Chicken?

Here are some options on what to serve alongside your crispy chicken thighs with sage.

• My go-to Kale Parmesan Salad with Lemony Dressing
• Roasted Cauliflower with Tahini and Dates
• Smashed Sage Potatoes with Brown Butter
• Crispy Brussels Sprouts with Prosciutto
• Frisée, Fennel and Pear Salad

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Flaky salt:

I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can't recommend this enough.

Other Dinner Recipes to try

• Whole Chicken with Anchovy Butter in a Cast Iron Skillet
• Grilled Peruvian Chicken Skewers
• Ravioli with Creamy Spinach Pesto and Peas
• Sheet Pan Greek Chicken Dinner
• Oven Baked Honey Lime Chicken Thighs
• Thai Red Curry Turkey Meatballs
• Instant Pot Shredded Beef Enchiladas
• Pasta with Burrata and Sausage
• Korean Chicken Burgers with Kimchi Ranch

Are you ready to make this? Let's get to it!

If you make these chicken thighs with sage please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!‍

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