Chicken with Brown Butter Sauce

INGREDIENTS

• 8 chicken thighs
• 1 Tbsp EVOO
• 2 c chicken broth
• 1 shallot, chopped
• 4 Tbsp butter
• 1 tsp sage
• 1 c chopped hazelnuts (optional)
• 1/4 c sour cream (optional)

PREPARATION

1. Heat oil in skillet on medium-high.
2. Starting skin-side down, brown the chicken on each side until it is golden (about 6 minutes/side).
3. Drain extra fat from pan. Pour in broth; cover. Simmer 20 minutes.
4. Heat shallot, butter, sage (and nuts if using) together in small skillet on medium-low until butter is golden-brown. Remove from heat.
5. Uncover chicken and let it cook on high to evaporate half the liquid.
6. Stir in butter sauce.
7. Remove pan from heat. If using sour cream, remove chicken from pan and stir in to finish sauce.
8. Add salt and pepper to taste.

( thedinnerdaily.com )

-- JMag Guthrie - 2017-01-25