New Sun Oven

This simple chicken dish is the ideal accompaniment to risotto with turnips.

Sautéd Chicken with Sage

Ingredients

2 tablespoons unsalted butter

8 boneless, skinless chicken thighs, patted dry

4 fresh sage leaves

1/2 cup dry white wine

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Melt the butter over medium heat in a skillet (make sure it fits in the Sun Oven) or shallow pot. Add the chicken thighs and brown on all sides. Add the sage and the wine. Season to taste with salt and pepper. Cover and transfer to the Sun Oven. Cook until the meat is tender, about 1 hour. Serve with pan juices.

Makes 4 to 6 servings.

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