Type what you have

Ingredients

• ✓ sage
• chicken breast
• salt
• paprika
• black pepper
• mustard
• garlic powder
• onion powder
• thyme
• basil
• oregano
• cornstarch
• cooking spray

Instructions

1. 1 Place chicken into a medium bowl.
2. 2 Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl; reserve 1 teaspoon seasoning mixture. Sprinkle remaining seasoning mixture over chicken and toss to coat evenly.
3. 3 Combine cornstarch and reserved 1 teaspoon seasoning mixture in a large resealable plastic bag; shake to combine. Add chicken and seal the bag; shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest until cornstarch begins to absorb into chicken, 5 to 10 minutes.
4. 4 Preheat an air fryer to 390 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.
5. 5 Arrange chicken in a single layer in the prepared basket, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray.
6. 6 Cook in the preheated air fryer for 4 minutes. Shake the air fryer basket and mist chicken again with cooking spray so there are no dry or powdery areas. Continue cooking until chicken is no longer pink on the inside and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ sage
• pork butt steak
• seasoning salt
• cinnamon
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place steaks onto the grill rack of an oven roasting pan. In a small bowl, stir together the seasoning salt, sage and cinnamon. Sprinkle half of the mixture over the tops of the steaks.
3. 3 Roast for 20 minutes in the preheated oven, then sprinkle the top with half of the brown sugar. Roast for 10 more minutes. Turn the steaks over and season the other side with the remaining cinnamon mixture. Roast for 20 minutes, then top with the last of the brown sugar. Once the sugar is bubbling, turn over once more and cook until the other side is bubbling. Remove from oven and serve.

By Sheila Robertson

Ingredients

• ✓ sage
• garlic powder
• turkey
• bacon
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in a large baking dish.
2. 2 Sprinkle sage and garlic powder over entire turkey.
3. 3 Wrap turkey completely with bacon.
4. 4 Place turkey on the rack in the prepared baking dish. Pour water into the dish.
5. 5 Bake turkey in the preheated oven, basting every 45 minutes with juices in the baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).

By Alex Bega

Ingredients

• ✓ sage
• salt
• black pepper
• pork chop
• butter
• water
• beef bouillon

Instructions

1. 1 Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. 2 Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

By Tiffany Nixon

Ingredients

• ✓ sage
• butter
• turkey stock
• black pepper
• egg
• cornbread stuffing

Instructions

1. 1 Brush plates of a rectangular waffle iron with melted butter and preheat to medium-high heat.
2. 2 Combine stock, rubbed sage, and ground black pepper in a bowl. Add egg and stir briskly until ingredients are well blended. Stir in leftover stuffing. The batter should be thick and coarse.
3. 3 Spoon batter over the preheated waffle iron, spreading it out evenly close to the lid.
4. 4 Cook on medium-high heat until the waffles are browned and release from the waffle iron, 10 to 15 minutes. Serve warm.

By Bibi

Ingredients

• ✓ sage
• russet potato
• butter
• rosemary
• thyme
• marjoram

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
3. 3 Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

By Mike Meurs

Ingredients

• ✓ sage
• pork chop
• salt
• black pepper
• butter spread
• orange

Instructions

1. 1 Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
2. 2 Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

By I Can't Believe its Not Butter

Ingredients

• ✓ sage
• acorn squash
• olive oil
• butter
• salt
• potato gnocchi
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
3. 3 Roast squash in the preheated oven until tender, 35 to 40 minutes.
4. 4 Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
5. 5 Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
6. 6 Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ sage
• water
• salt
• cornmeal
• butter
• rosemary
• gouda cheese
• butter

Instructions

1. 1 Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
2. 2 Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
3. 3 Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.

By Ryan

Ingredients

• ✓ sage
• elk roast
• steak seasoning
• cream of onion soup
• water
• onion
• garlic
• sour cream

Instructions

1. 1 Season elk roast with steak seasoning and sage; place into a slow cooker.
2. 2 Stir condensed soup, water, onion, and garlic together in a bowl; pour over roast. Cover and cook on Low until meat is easily shredded with a fork, 5 to 7 hours. Stir in sour cream and cook for 30 minutes more.
3. 3 Remove meat and shred with a fork. Return shredded meat to the slow cooker and mix with sauce.

By SPEARL20

Ingredients

• ✓ sage
• cracker
• rosemary
• thyme
• leek
• tomato
• mozzarella cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix crushed crackers, rosemary, thyme and sage.
3. 3 Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
4. 4 Bake 30 minutes in the preheated oven, or until golden brown.

By Sara

Ingredients

• ✓ sage
• sweet potato
• olive oil
• butter
• salt

Instructions

1. 1 Cut sweet potato into spaghetti-like ribbons with a spiralizer.
2. 2 Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.
3. 3 Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well.
4. 4 Season sweet potato with salt and garnish with crisp sage leaves.

By Arizona Desert Flower

Ingredients

• ✓ sage
• butter
• thyme
• brown sugar
• butternut squash
• olive oil
• quinoa
• chicken broth
• pumpkin seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
3. 3 Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
4. 4 Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
5. 5 Stir the quinoa and pumpkin seeds into the roasted squash.

By Soup Loving Nicole

Ingredients

• ✓ sage
• vegetable oil
• chicken breast
• italian seasoning
• garlic powder
• tomato
• brown gravy mix
• marsala wine

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add chicken and saute for about 5 minutes, until browned. Season with Italian-style seasoning, garlic powder and sage and saute for another 10 minutes, until chicken is almost cooked through and juices run clear.
2. 2 Pour tomatoes and liquid over chicken, then add gravy mix and wine and stir all together. Reduce heat to low and simmer for about 20 minutes. Serve hot over cooked rice, if desired.

By Dana

Ingredients

• ✓ sage
• chicken
• water
• celery seed
• thyme
• kosher salt
• sugar
• soy sauce
• seasoned salt

Instructions

1. 1 Remove giblets from chicken cavity, rinse chicken inside and out.
2. 2 In a large stock pot or container, mix water, sage, celery seed, thyme, salt, sugar and soy sauce to create brine. Stir well until the sugar and salt are dissolved. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight.
3. 3 Remove chicken from the brine and rinse well inside and out. Sprinkle with 2 tablespoons of seasoned salt. Bake the chicken at 400 degrees F for 45 minutes.

By Kikkoman

Ingredients

• ✓ sage
• chicken
• stuffing mix
• lemon
• salt
• paprika
• rosemary
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
3. 3 Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

By Pbearfin

Ingredients

• ✓ sage
• rutabaga
• olive oil
• water
• butter
• garlic
• salt
• black pepper
• red pepper

Instructions

1. 1 Cut rutabaga into thin noodles using a spiralizer.
2. 2 Heat olive oil in a large skillet over medium-high heat. Saute rutabaga noodles, stirring constantly, until the noodles start turning a bright yellow color, 4 to 5 minutes. Add water and cover with a lid. Lower heat to medium and steam noodles until they soften to an al dente texture, 7 to 8 minutes. Remove lid and toss noodles until water has evaporated. Transfer noodles to a bowl and keep warm.
3. 3 Wipe out skillet and melt butter over medium heat. Swirl butter until brown specks begin to appear in the bottom of the skillet, 2 to 3 minutes. Add garlic to skillet and stir for 2 to 3 minutes, taking care not to burn. Add sage and stir to coat. Return rutabaga noodles to the pan and toss to combine. Season with salt and freshly cracked pepper. Garnish with crushed red pepper and serve immediately.

By France Cevallos

Ingredients

• ✓ sage
• pine nut
• butternut squash
• red grape
• sweet onion
• olive oil
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
4. 4 Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.

By Jess2011

Ingredients

• ✓ sage
• turkey breast
• chicken stock
• butter
• chicken bouillon granules
• savory
• rosemary
• thyme

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Loosen the skin from the meat of the turkey breast.
3. 3 Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
4. 4 Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

By Sara Archibald Howard

Ingredients

• ✓ sage
• hamburger bun
• onion
• celery
• salt
• black pepper
• egg
• chicken broth
• pork chop
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. 2 Tear the buns into pieces, and combine with onion, celery, sage, salt, and pepper in a bowl. Lightly stir in the egg and 1/2 cup of chicken broth, and mix gently until thoroughly combined but not mushy.
3. 3 Slice each pork chop through the side to make a pocket. Stuff the pocket of the pork chop with stuffing mixture, and place into the prepared baking dish. Pour 1 cup of chicken broth between the pork chops into the dish without pouring it on top of the chops.
4. 4 Bake in the preheated oven until the chops are tender and no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By scrumptousbunny

Ingredients

• ✓ sage
• spaghetti squash
• butter
• chervil
• basil
• parsley
• chive
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
3. 3 Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
4. 4 Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.

By SuperMom

Ingredients

• ✓ sage
• butter
• pork sausage
• onion
• pumpkin puree
• chicken broth
• heavy cream
• salt
• granulated garlic

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
2. 2 Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.

By thedailygourmet

Ingredients

• ✓ sage
• water
• salt
• cornmeal
• olive oil
• parmesan cheese
• butter
• mushroom
• black pepper
• fontina cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
2. 2 Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
3. 3 Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
4. 4 Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
5. 5 Bake in the preheated oven until cheese is bubbling, about 15 minutes.

By Karen Gallinetti

Ingredients

• ✓ sage
• cornbread mix
• firm white bread
• pork sausage
• celery
• onion
• butter
• chicken broth
• egg

Instructions

1. 1 The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
2. 2 About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
3. 3 Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
4. 4 Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
5. 5 Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

By punkchic_123

Ingredients

• ✓ sage
• beef tenderloin
• garlic
• thyme
• salt
• black pepper

Instructions

1. 1 Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
2. 2 Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
3. 3 Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.

By Sam Baderdeen

Ingredients

• ✓ sage
• buttermilk baking mix
• pecan
• paprika
• salt
• poultry seasoning
• chicken
• evaporated milk
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
2. 2 In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
3. 3 Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
4. 4 Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.

By Mary Ann Benzon

Ingredients

• ✓ sage
• butter
• celery
• poultry seasoning
• chicken broth
• water
• margarine
• cornbread stuffing mix
• oyster
• black pepper

Instructions

1. 1 Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
2. 2 Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
3. 3 Cook the dressing until hot and the flavors have blended, about 5 minutes.

By nikkiw87

Ingredients

• ✓ sage
• all-purpose flour
• corn meal
• sugar
• baking powder
• salt
• vegetable shortening
• buttermilk
• cheddar cheese
• butter

Instructions

1. 1 Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
2. 2 Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
3. 3 Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.

By Crisco

Ingredients

• ✓ sage
• ground bison
• mustard
• oregano
• cumin
• onion powder
• paprika
• celery salt
• olive oil

Instructions

1. 1 Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size.
2. 2 Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Fabienne Riesen

Ingredients

• ✓ sage
• chicken
• salt
• black pepper
• butter
• olive oil

Instructions

1. 1 Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
2. 2 With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
3. 3 In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
4. 4 Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
5. 5 Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).

By Jackie