Autumn Harvest Chicken with Maple Sage Sauce
Tender roasted chicken thighs infused with autumn spices, served with a luscious maple sage sauce. This hearty dish combines the warm flavors of cinnamon and nutmeg with the rich umami of chicken stock, creating a comforting meal perfect for chilly nights.
ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken stock
- ¼ cup maple syrup
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a small bowl, mix together cinnamon, nutmeg, salt, and black pepper.
- 3.
Rub the chicken thighs with olive oil, then generously sprinkle the spice mixture over both sides of the chicken.
- 4.
Place the seasoned chicken thighs on a baking sheet and roast for 35-40 minutes until golden brown and fully cooked.
- 5.
In a saucepan over medium heat, combine chicken stock, maple syrup, and chopped sage leaves. Simmer for 5 minutes.
- 6.
In a separate small saucepan, melt butter, then whisk in flour to make a roux. Cook over medium-low heat for 2-3 minutes.
- 7.
Slowly add the simmering chicken stock mixture to the roux, whisking continuously until the sauce thickens. Simmer for an additional 2 minutes.
- 8.
Remove the roasted chicken thighs from the oven and allow them to rest for a few minutes.
- 9.
Serve the chicken thighs with the maple sage sauce drizzled generously on top. Enjoy this comforting autumn-inspired dish!
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