A perfect dinner for guests, this crispy roasted butter sage chicken smothered in a creamy, indulgent sauce tastes like you’ve been slaving away in the kitchen for hours! When in fact, it doesn’t take a lot of time or effort at all!
Butter Sage Chicken in a Creamy Mushroom Sauce
It’s cold and getting too dark in the evenings! Boooo! The boys took the dog for a long walk, played a quick game of “Crunchy leaves” along the path and I decided that it is now time for winter jacket shopping! There is so much choice but in recent years, I always end up opting for a humungous coat that looks like I’ve just wrapped a duvet around myself! I really hate to be cold!
Well, not this year! I am determined to find something warm and at the same time, fashionable….. Do those two words ever go together?!? Failing that, I shall just layer up and bear it….. or stay inside by the radiator and literally wrap myself in a duvet!
So, after pondering my jacket status, I decided that we needed a treat for dinner, something indulgent and warming.
So here is dinner! Perfect, creamy and delicious!
Great with Roast Potatoes!
Try these rosemary roast potatoes now
Butter Sage Chicken in a Creamy Mushroom Sauce
Ingredients:
For the Sauce
- 200g Mushrooms
- 1 Leek
- 2 Cloves Garlic
- 1 Onion
- 4 Sage Leaves
- 30g Butter
- 100ml White Wine
- 200ml Chicken Stock
- 150ml Double Cream
For the Chicken
- 4 Skin on, Bone In Chicken Thighs
- 30g Butter
- 1 Clove Garlic
- 4 Sage Leaves
- 1/4 Tsp Black Pepper
Directions:
- Prepare your chicken first, crush the garlic and chop the sage. Add these with the pepper to softened butter.
- Spread over the chicken and place in the oven for 45 minutes at 180 oc.
- Melt the butter for your sauce in a pan over a medium heat.
- Chop the mushrooms, leek and onion. Crush the garlic and add all to the pan. Continue to cook over a medium heat until the mushrooms are soft.
- Add the sage and white wine and cook until the wine is almost gone.
- Add the chicken stock and cook until it begins to thicken.
- Add your cream and warm through. Pour over the chicken and serve immediately.
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Hi Becky,
I just made this last night! I changed one little thing – I carmelized the onions and mushrooms before adding the leek and garlic. It turned out absolutely fantastic!! Since I only had heavy cream, I thickened the sauce with a little cornstarch and water and it worked like a charm. I’ll definitely make this recipe again, thank you!
Caramelized onions….Yum! Sounds amazing! x
Hi again, just wondering what happened to the recipe? I was about to make it for this evenings dinner and the recipe is nowhere on the page!
Hi Ashley,
So sorry there is sometimes a problem with the printable recipe feature, I’m working on finding the problem and fixing it, but you’ll find the recipe live again now.
This looks utterly delicious, but I do have one question. I live in Canada and have never seen Double Cream anywhere. Is there something else I could use? Thanks!!
Hi Ashley, In Canada I think the closest equivalent would be whipping cream. You may find the sauce is slightly thinner but you can try heating it for a little longer to thicken it. Good luck with the recipe and I’d love to hear how you get on, so please come back and share 🙂 x
Hi Becky,
thanks so much for getting back to me. I’m definitely going to give it a shot this week. I’ll be sure to let you know how it turns out! 🙂