Chicken in creamy sage sauce

Season the chicken thighs, drumsticks, or wings (1 kg) with salt and add black pepper (to taste).

Peel the shallots (180 g) and cut them in half. Peel the garlic (8–12 cloves).

Heat olive oil (2 tbsp) and add butter (2 tbsp). Add the shallots, garlic, thyme (a few sprigs), and half of the sage (a few leaves). Sauté for 4–5 minutes until lightly golden.

Transfer the vegetables to a baking dish. In the same skillet, brown the chicken for 4–5 minutes on each side until golden brown.

Transfer the chicken to the dish with the shallots and garlic. Bake at 190 °C for 10–15 minutes.

Pour white dry wine (100 ml) into the skillet. Bring to a boil and deglaze the bottom.

Add broth (200 ml) and a pinch of salt. Reduce for 5 minutes over high heat.

Strain the liquid and return it to the skillet. Add 22% cream (200 ml) and the remaining sage. Reduce for 5–7 minutes until thickened over medium heat.

Add the chicken to the sauce along with the shallots and garlic. Heat for 2–3 minutes. Remove from heat and serve, generously drizzled with the creamy sauce.