I call this Scarborough Fair chicken after the old Simon and Garfunkel song, because those the herbs that I'm using: parsley, sage, rosemary and thyme.
- 1 tbsp vegetable oil
- 4 chicken thigh fillets, skin on
- salt and black pepper, to season
- 4 garlic cloves, bruised
- 6 sprigs thyme
- 3 sprigs rosemary
- 75 g unsalted butter
- 6 leaves sage
- Squeeze of lemon juice, plus wedges to serve
- ¼ cup finely chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a large frying pan over medium heat. Add the oil, then season the chicken with salt and pepper and fry for about 3 minutes, turning once or twice or until well browned but not yet cooked through.
- Add the garlic, thyme, rosemary and half the butter to the pan and continue to cook until the butter turns light brown. Add the remaining butter and the sage, and when the butter turns a hazelnut colour and the chicken is cooked, add a squeeze of lemon juice and scatter with parsley. Serve the chicken with the brown butter sauce poured over.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.