Dijon Chicken with Fried Sage

Texas winters are mercifully short. Comically short, really. It's not exactly a season here, just a few really cold weeks. I always dreamed of living in New York, but I know the winters would kill me. I don't handle cold very well. Give me solid 1 month of days over 100° & I'm fine but drop below freezing & we have a problem. Needless to say, I've been thrilled with 75° highs rounding out February & ringing in March. As soon as the weather turns I find myself craving brighter flavors; think lemon & loads of fresh herbs. Dijon chicken was my answer to crisp spring flavors the other evening. Well, the chicken & a bottle of vino verde. That helped too.

Dijon Chicken with Fried Sage, for 2

2 large bone-in skin on chicken thighs

2 tbsp. olive oil, divided

salt to taste

pepper to taste

1 tbsp. dijon mustard

1 clove garlic, minced

1 sprig fresh sage (about 12 leaves), half minced

1/4 c. white wine

Pre-heat the oven to 400F. Heat half of the oil over medium-high head in a cast iron (or other oven proof) skillet. Pat the chicken dry with a paper towel & sprinkle both sides liberally with salt & pepper. Cook skin side down for about 2-3 minutes, or until the skin turns golden brown. Try not to move the chicken too much so you get a good crust on the outside, this will keep it juicy on the inside. Flip the chicken & cook the other side for about 2 minutes. Move the skillet to the oven & cook for 12 minutes or until the chicken is cooked through.

While the chicken is cooking heat the remaining oil over medium-high in a small pan. The oil will take on a glossy sheen when it's hot, once really hot, drop a sage leave or 2 at a time in the oil. The leaves will bubble a bit & turn bright green. Let cook for about 5 seconds, as soon as the edges of the leaves curl remove & drain on a paper towel.

Once cooked, set the chicken aside & in the same skillet (with drippings) add the garlic & minced sage. Saute for a moment. Add the wine & dijon mustard. Whisk to combine. Cook until reduced & slightly thick. Drizzle the sauce over the chicken & top with fried sage leaves.