Boneless Sautéed Chicken Thighs with Sage and Spaghetti


7 boneless chicken thighs
Rub for Thighs:
½ tsp. salt
½ tsp. black pepper
½ tsp. hot curry powder
½ tsp. garlic powder
Zest of 1 lemon
1 tsp. brown sugar
¼ tsp. turmeric
For the Sautéing:
Handful of fresh sage
1 tablespoon of butter
Slices of fresh lemon with the skin
Olive oil for drizzling
Sauce for the Spaghetti:
1 tablespoon capers
Handful of fresh sage
Handful of fresh basil
½ red onion – sliced thin
4 cloves of garlic – chopped
Zest of one lemon
Tablespoon of sliced marinated hot cherry peppers
¼ cup wine
¼ cup chicken broth
1 tablespoons butter
Olive oil for drizzling
1 lb. of your favorite spaghetti


Combine all of the ingredients for the rub in a small bowl. Place the chicken thighs in a container and rub each thigh with the spice mixture. Cover the container and refrigerate for 1 hour or longer.
Heat a frying pan with a drizzle of olive oil and the butter. Place a few leaves of sage and one or two slices of lemon in the oil.
Add the chicken thighs but do not overcrowd the pan. When the chicken is a beautiful golden color, turn over to finish sautéing on the other side.
When you are finished sautéing the chicken combine the juice of ½ lemon, a tablespoon of butter and two tablespoons of water and deglaze the pan. Add this to your sauce for extra flavor.
Sauce for the Spaghetti:
Heat a frying pan with a drizzle of olive oil and the butter.
Add the garlic, onions, capers, cherry peppers and lemon zest. Sauté until the onions are clear and soft. Add the sage and basil and continue to sauté. Add the wine and the chicken broth and simmer for a minute or two and remove from the heat. Add the deglazing from the chicken pan.
Prepare the spaghetti as directed.
Plate the spaghetti and drizzle a little olive oil over it. Top with the sauce and the chicken thighs.


This is a good dinner to bring smiles to the ones you love.

With Love,



Monday, July 9, 2012 - 8:55am

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