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Sage & Brown Butter Chicken
with Roasted Fall Vegetables
50 MIN
2 Servings
From the Test Kitchen
A few easy techniques will make tonight’s elegant dish an autumn favorite. First, we’re roasting a hardy duo of potatoes and sweet, petite honeynut squash (which may have beautiful green stripes). Then, we’re adding apple and shallot to the sheet pan—roasting them just long enough to soften their textures and lend their sweet aromas to the vegetables. Together with a pan sauce of brown (or toasted) butter and sage, it makes for a warming, seasonal accompaniment to pan-seared chicken.
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NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
- 1 Apple
- 1 Honeynut Squash
- ½ lb Yukon Gold Potatoes
- 1 bunch Sage
- 2 Tbsps Butter
- 2 Tbsps White Wine Vinegar
- 1 Shallot
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the ends of the squash, then carefully peel. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice. Medium dice the potatoes. Pick the sage leaves off the stems; discard the stems, then roughly chop.
2
Start the vegetables:
Place the squash and potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 16 to 18 minutes, or until lightly browned. Leaving the oven on, remove the roasted vegetables from the oven.
3
Finish the vegetables:
While the vegetables roast, quarter and core the apple. Cut crosswise into ¼-inch-thick pieces. Peel and thinly slice the shallot. Place the apple and shallot in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Carefully add to the sheet pan of roasted vegetables; stir to combine. Return to the oven. Roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.
4
Cook the chicken:
While the vegetables continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.
5
Make the brown butter sauce:
Add the butter to the pan of reserved fond. Cook on medium-high, stirring constantly and swirling the pan, 30 seconds to 1 minute, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the sage, vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Turn off the heat; season with salt and pepper to taste.
6
Plate your dish:
Divide the finished vegetables and cooked chicken between 2 dishes. Top with the brown butter sauce. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the ends of the squash, then carefully peel. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice. Medium dice the potatoes. Pick the sage leaves off the stems; discard the stems, then roughly chop.
2
Start the vegetables:
Place the squash and potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 16 to 18 minutes, or until lightly browned. Leaving the oven on, remove the roasted vegetables from the oven.
3
Finish the vegetables:
While the vegetables roast, quarter and core the apple. Cut crosswise into ¼-inch-thick pieces. Peel and thinly slice the shallot. Place the apple and shallot in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Carefully add to the sheet pan of roasted vegetables; stir to combine. Return to the oven. Roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.
4
Cook the chicken:
While the vegetables continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.
5
Make the brown butter sauce:
Add the butter to the pan of reserved fond. Cook on medium-high, stirring constantly and swirling the pan, 30 seconds to 1 minute, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the sage, vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Turn off the heat; season with salt and pepper to taste.
6
Plate your dish:
Divide the finished vegetables and cooked chicken between 2 dishes. Top with the brown butter sauce. Enjoy!
Tips from Home Chefs