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August 05, 2017

Lemon and Sage Chicken in Cream

By Worker Bee
16 Comments

inline_lemon sage chicken 2Primal lemon and sage chicken in cream is a riff on Jamie Oliver’s recipe for chicken in milk, an unusual recipe with a fervent following. In Oliver’s recipe, a whole chicken is roasted with an odd combination of ingredients: milk, cinnamon, garlic, sage and lemon. That odd combination turns into a roasted bird swimming in an amazing sauce scented with lemon and sage. You really have to try it to believe how good it is.

But consider trying this version first, which is richer, creamier and even more succulent. Using bone-in chicken thighs instead of a whole chicken cuts down on the cooking time and guarantees juicy, succulent meat. Using whole cream instead of milk results in a sauce that is rich and smooth instead of curdled.

The combination of whole cream, chicken drippings and butter sends the fat content of this dish soaring, which is a good thing if adding healthy fat to your diet is a priority. This lemon and sage chicken is so good and so easy to make that it’s sure to become a favorite.

Servings: 4 to 6

Time in the Kitchen: 25 minutes, plus 45 minutes in the oven

Ingredients

flavors

  • 6 to 8 bone-in chicken thighs, seasoned generously with salt and pepper
  • 1 tablespoon PRIMAL KITCHEN® avocado oil or red palm oil (15 ml)
  • 2 tablespoons unsalted butter (30 g)
  • 8 cloves garlic, skin left on
  • 1 cinnamon stick
  • ?10 fresh sage leaves
  • ?Zest from one lemon (see note below)
  • 2 cups whole cream (1 pint/473 ml)

Instructions

cream

Preheat oven to 375º F/190º C

Recipe Note: For this recipe, strips of lemon zest are better than grated zest. Using a vegetable peeler or paring knife, remove the yellow peel from most of the lemon, being careful to leave the white pith behind. Use a knife to cut the pieces of peel into thin strips.

In an ovenproof skillet that will fit all the chicken, heat the avocado oil/red palm oil over medium-high heat. When the oil is hot, add the chicken, skin side down. When the chicken is nicely browned, flip it over. Carefully tilt the skillet and pour some of the oil out, leaving only a thin layer.

Add the butter, garlic, cinnamon stick, sage leaves and lemon zest. Right when the butter just begins to turn brown, pour in the cream. Bring the cream to a gentle boil and then put the skillet in the oven.

Cook, uncovered, for 45 minutes, until the chicken is done and the sauce is bubbly and thickened.

If needed, add a little salt to the sauce before eating. (The garlic cloves can be easily slipped out of their skins while you eat.)

lemon sage chicken 1

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16 Comments on "Lemon and Sage Chicken in Cream"

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PrimalGrandma
PrimalGrandma
16 days 5 hours ago

We have a huge sage plant in our herb garden. Fresh sage is wonderful with chicken and doesn’t taste anything like the dried stuff. This sounds like a great idea. Jamie Oliver has another similar recipe like this using fresh sage only he adds bacon, but can’t wait to try this version as well.

Shary
Shary
16 days 4 hours ago

I’ve seen Jamie Oliver’s recipe for chicken roasted in milk. I thought it sounded a bit off-putting since the milk does curdle. Mark’s recipe, done with cream instead of milk, sounds much better although it would be very rich.

Liver King
16 days 4 hours ago

It’s the bone-in chicken thighs and the whole cream that make this dish so magical. Very nice!! Do you mind if wife adds ghee too (or) will that make it too rich?

Fiona
Fiona
13 days 17 hours ago

I added a little more pastured butter than the recipe called for, and it wasn’t greasy or overbearing at all and incorporated perfectly well into the dish so I wager you’ll be fine with a bit of ghee.

Keith
Keith
16 days 4 hours ago

This sounds really good. I have forgotten how cooking chicken with dairy is really good. Reminds me of cooking chicken with yogurt.

Anna
Anna
15 days 23 hours ago

For those with dairy issues, would this be any good with coconut milk? Or would that impart the wrong flavor?

His Dudeness
His Dudeness
14 days 3 hours ago

I’ll be using coconut cream when I make this this week. Shouldn’t be an issue. My wife doesn’t handle dairy well, but coconut cream is a workable sub.

Alice
Alice
15 days 14 hours ago

By whole cream, do you mean whipping cream or table cream (18%)

Shary
Shary
15 days 6 hours ago

The term “whole cream” is a little confusing. I took it to mean heavy cream (whipping cream). Table cream or Half & Half might curdle because of the lower fat content.

Anna
14 days 23 hours ago

True, they would curdle. But I have another thought – I bet you could do this with evaporated milk (which doesn’t curdle) if the fat content is too much. Though I don’t know whether evaporated milk counts as primal. . .

Joseph
Joseph
14 days 8 hours ago

Sounds great, but how is this “primal”? (Dairy)

Fiona
Fiona
13 days 17 hours ago
Full fat dairy – especially that which has had the lactose portion fermented or removed, like butter/ghee, cream, cheese, yogurt, and so on – is hardly verboten on a primal eating plan, unless of course you don’t tolerate lactose or casein. It has beneficial effects on common health markers, lacks a lot of the drawbacks found in for example grains and sugar, and tastes good and cooks well. That said, a lot of recipes on here do often go out of their way to use dairy alternatives (usually coconut milk/cream) so I am curious to know if one of those… Read more »
Lou
Lou
14 days 6 hours ago

This looks fabulous! I think I would throw in some mushrooms as well.

Tami
Tami
12 days 22 hours ago

We made this but the sauce broke while it was in the oven. Any idea what might have happened? Followed the recipe to the letter.

Agness of Run Agness Run
12 days 8 hours ago

This is what I call a good chicken recipe! Great combination of ingredients. I’ve never thought of adding lemon zest to chicken! 🙂

Georgina Wu
3 days 12 hours ago

I made this for dinner last night when enough leftovers for lunch and another dinner. Already planning it is next outing. Delicious! I did it with what we call thickened cream

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