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Title: Crispy Smashed Chicken Breasts W/Gin & Sage
Categories: Poultry, Herbs, Booze, Vegetables, Citrus
Yield: 6 servings

24 Sage leaves
3 lg Skin-on chicken breasts
6 cl Garlic; smashed, peeled
Salt & ground black pepper
3 tb Olive oil
3 tb Cold butter
1/4 c Gin
3/4 c Chicken stock
2 tb Fresh lemon juice; + wedges
- to serve

Rinse the sage leaves and dry thoroughly with a towel.
If the chicken breasts have the rib cage attached,
remove it - and any other bones - with a sharp knife (or
ask your butcher to do it for you). Don’t trim off any
skin or fat. Set each chicken breast skin side down on a
cutting board and pound with a large meat mallet to even
out the hump, flattening the chicken to an even
thickness.

Put the chicken in a large bowl or baking dish and add
the garlic cloves, 12 sage leaves, ½ teaspoon salt and ½
teaspoon pepper. Turn the chicken to coat evenly in the
seasonings, then arrange the chicken skin side up on top
of the garlic and sage in a single layer. Cover and
refrigerate for at least 1 hour and up to 6 hours.

Heat the olive oil and 1 tablespoon butter in a very
large stainless steel saute´ pan over medium-low. When
the butter melts, add remaining 12 sage leaves and fry,
turning and flipping them gently with a fork, until
crisp, about 3 minutes. Remove the crispy sage to a
plate.

Turn the heat to medium and add the chicken, skin side
down, along with its garlic and sage. Cook the chicken
slowly but steadily, lowering the heat if the oil starts
to smoke, until the skin crisps and turns a deep caramel
color and the white sign of doneness creeps two-thirds
of the way up the sides of the breasts, 25 to 30
minutes. Be prepared to stay stoveside, pressing on the
chicken with a spatula to force contact with the pan and
moving the chicken when it releases naturally from the
pan for even cooking. Remove any garlic cloves or sage
leaves that threaten to burn and save them for the
sauce.

When the chicken skin has turned dark amber, flip the
chicken, lower the heat to medium-low and cook gently
until browned, 5 to 10 minutes. Turn off the heat. The
residual heat will continue to cook the chicken while
you finish the sauce.

Transfer the chicken to a serving platter and add the
gin to the pan. Turn the heat to medium-low and simmer
for 30 seconds to burn off the sharpness, then add the
chicken stock and cook, scraping at the browned residue
on the bottom of the pan to loosen it, until the liquid
has reduced by half, 2 to 3 minutes. (You should have
about ½ cup of sauce.) Add the lemon juice, any reserved
garlic cloves and the remaining 2 tablespoons cold
butter. Remove from the heat and swirl the pan to
emulsify the sauce; taste and adjust salt and pepper as
needed.

Move the chicken breasts to a cutting board and slice
crosswise, taking care to cut neatly through the skin,
then return to the platter. Pour the sauce around the
perimeter of the platter - not over the chicken, which
would dampen and soften the crispy skin - and top with
the crispy sage leaves. Garnish with lemon wedges and
serve immediately.

Recipe from: Amy Thielen

Adapted by: Eric Kim

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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