This was NOT the summer to garden — from a hot and dry beginning, to insane amounts of rain, to traveling out of the country for nearly 3 weeks. But I have to say, my sage plants are happy, happy, HAPPY!
I have a small bed just outside the front door with a few herbs, surrounded by a couple flowers that deer would typically eat, if they were bold enough to walk up to my front door. There’s something so wonderful about cutting fresh sage, thyme, or chives to immediately add to dinner. But when the sage goes crazy and nearly consumes the garden, it’s time to get creative!
My first thought when it comes to sage is STUFFING. It must be something I read about in the Little House books, because my mother didn’t make sage stuffing. Sage has a mild, fresh flavour, and many health benefits. In fact, I’ve been using a sage & honey throat syrup to soothe my constantly irritated voice.
Another way to use sage is in cocktails. Be creative! You really can’t go wrong with sage and honey.
You’ll want to plan ahead for this, because the chicken should marinate at least 2 hours. This morning I whizzed together the marinade, dumped it and the chicken into a ziploc bag, and stuck it in the refrigerator until I returned in the evening. Cooking the thighs in the pressure cooker is quick and easy, but it’s just as nice to bake in the oven.
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Sage and Lemon Chicken Thighs
- Total Time: 2 hours 35 minutes
- Yield: 4 1x
Description
Marinated chicken thighs with incredible, fresh flavour.
Ingredients
- 2 lemons, zest and juice
- 5 large sprigs sage (about 1/2 cup chopped leaves)
- 3 cloves garlic, grated
- 1 Tbsp honey
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp pepper flakes
- 1/2 cup olive oil
- 8 chicken thighs, bone in, with fat trimmed off
Instructions
- Remove sage stems from the leaves and wash well. Spin dry, or blot well with towels.
- In a blender or food processor, combine the zest and juice of lemons, sage, grated garlic, pepper flakes, honey, salt and pepper. Pulse a few times, then add olive oil, processing to combine.
- Put chicken into a gallon bag, pour the marinade over, and refrigerate for at least 2 hours.
- Place chicken in pressure cooker, skin side down, and pour marinade over the top. Cook on high for 15 minutes. Allow pressure to release naturally, and check to make certain meat thermometer reaches 165 degrees.
- If using the oven, preheat to 375 degrees. Bake chicken skin side down in a greased pan for 25 minutes. Flip the chicken over and bake an additional 10 minutes, or until meat temperature reaches 165 degrees.
- Prep Time: 10 minutes
- Marinate: 2 hours
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2 chicken thighs
