Crispy Smashed Chicken Breasts With Gin and Sage Recipe (2024)

Jaqui, I just made this dish using New Amsterdam gin. I also have Aviation gin in the liquor cabinet, but thought that it would be too herby and heavy. The light, floral, New Amsterdam was perfect. I'd think any traditional gin like Beefeater or Bombay or Tanqueray would work better than a modern gin like Aviation or Hendricks.

Ah, yes, now remembering how delicious chicken sauteed with the skin on is....

My advice here would be (1) go a bit heavier with the sage, and (2) this meal would be great if you’re hosting a small dinner party. In which case, consider making this in a cast iron skillet. Instead of plating it on a platter and watching it get cold and congeal, add the gin and put the cast iron pan in a really hot oven for 7 min or so and serve it sizzling in the pan table side. You can use a trivet or a few layers of kitchen towels to protect the table.

It is virtually impossible to find boneless, skin-on chicken breasts. Boneless and skinless, of course. Bone-in with skin, yep. I have occasionally seen skinless with bones. The last permutation, though, nope. Maybe in New York City.

Different gins have different tastes. Different gins need different condiments. Wonder what gin is best for this dish.

I have just done it, with four small thighs for two. (And New Amsterdam Gin). Followed all the preparation as written and kept the other measurements the same. It was faboulus. My husband added fresh croûtons lightly toasted that we dipped into the incredible sauce... !!!

This is perfection. Do not change a single thing. And do take the time to carve the breast away from the bone even if you do a shoddy job like I did (if you can’t find them done for you already.) As the essay says, “If we want nice things, we have to work for them a bit.”

Cold, ideally small pieces of butter, added a little at a time, keeps a sauce from “breaking.” Since it melts slowly, the butterfat breaks into tinier droplets than if you added warm butter. The result is a smoother, more full-bodied sauce.

Does it really take 25-30 minutes on the first side and 5-10 on the other to cook a chicken breast that's been smashed to an even thickness? Seems like a really long time.

Can chicken thighs be used for this recipe?

I think gin is the trivial ingredient here. It could just be vodka. It’s less about the gin flavor and more about cooking with alcohol (think penne a la vodka). Alcohol reacts with flavor compounds that don’t break down with water, yielding a richer flavor. So if you’ve only got vodka, run with it and maybe throw in a few juniper berries for fun.

The best cooking gin in my experience is the inexpensive Gordon's. You want an old-fashioned, juniper-forward London gin, not one of the newer gins like Hendrick's, whose floral subtlety would get lost. Other traditional gins like the beautifully balanced Plymouth or Tanqueray Ten would also be excellent, but they're twice the price of Gordon's. Full full benefit, it's important to turn the heat down (to low-medium-low) before adding the gin and simmer it slowly

If you use a whole chicken you can cut it into separate parts and use the carcass and any remaining bones to make the 3/4 cup homemade stock as well as having parts for another recipe. This is much less expensive and certainly tastier.

Please comment on what TYPE of gin is best in this recipe; not all gins are equal, and I have quite a few herbal ones, ones that are more citrusy, others with really strong juniper berry flavor.

Depending on who you’re cooking for, bone-in isn’t always ideal. I’m a fan of dark meat, but I think this recipe could go either way. The breast meat is lighter and pairs a bit better with gin imo. Also, deboning chicken breasts is pretty simple with the benefit that you can use the rib cages with some left over aromatic scraps and a couple bay leaves to make a really quick and nutritious broth.

Made as written except I used boneless, skinless chicken thighs. Chicken was incredibly tender and juicy! Followed suggestions to rest panko covered chicken in the fridge before cooking. Worked like a charm! Coating stayed in place throughout the cooking.

I made this last night and it was so good!! I used thighs I deboned, Beefeater Gin and the last of the sage from my garden. I used the bones from the thighs to make a quick stock, which was then used in the recipe. I served it with garlicy rice, green beans and roasted brussel sprouts. I didn't change anything, and I wouldn't other than perhaps adding more sage. The only caution I would give is to wear an apron, and protect your arms from the fat splatters when getting the skin crispy. So good!

I made this last night and we both loved it. Pretty simple ingredients but Oh so good together! I’ll definitely be making it again!

Really delicious! We followed recipe exactly with excellent results. Thank you!

Nice flavor but I'm definitely trying it with thighs next time.

A lot of work but I didn't complain when I ate it.

Needed more seasoning - a bit more umami. Anchovy? Miso paste?

Using skinless breasts will result in dry, sad meat. Also don't forget to brown the sage before frying

For me, this was underwhelming. The chicken was fine, though I recommend a different approach: start skin side down in a cold pan with just a drizzle of vegetable oil, and cook with a weight atop (such as a heavy Dutch oven) for the first half of about 15-20 minutes. The weight helps assure even contact with the pan. Watch for burning, adjusting the heat from medium to medium-low. Flip and cook another 3-5 minutes or so. As for the sauce, it was fine, but certainly not particularly special.

Lovely recipe. I make one addition and one change: I use the bones from the breasts to make the chicken broth. The change is I skip the whole putting the chicken on the sage and garlic; instead I slice the garlic thin and place a number of pieces and sage leaves *underneath* the skin so that it cooks when the skin cooks and no worry about burning. You can use this technique when you are baking chicken thighs (w/ rosemary, thyme, marjoram, etc., etc. as well as with roasting whole chicken.

Didn’t have gin, subbed vodka some sumacSO eats all of the delicious skin off before the sauce is finished, and the chicken is still incredibly moist, and flavorfulPair with butter beans (butter beans, country ham, garlic, onions; simmered in chicken broth for about an hour) Delish!

I was intrigued by the combination of sage and gin, but dubious when reading about the 24 sage leaves and the somewhat picky cooking instructions. Nonetheless I made this exactly as directed and was not disappointed with the results. It was delicious- juicy and flavorful and my guests raved! Just do your prep work in advance and prepping it is key!In the end it isn't an onerous recipe and the meal is definitely worth it!

Did this with a whole chicken and just made the sauce from the drippings. Used beefeater which was pretty mild. Strained the sauce to make it smoother then added the chickeny garlicky solids to my mashed potatoes. This sauce is amazing.

I know flavor is subjective, but can anyone recommend the "best" sage leaf? Beyond not crisping (didn't understand why washing them was necessary if organic and clean) I've had some leaves taste better than others. Would like to grow one. This was quite a delicious dish and reheated nicely (except for the crispy skin...sigh) I enjoyed a gin and tonic while cooking...as a favorite notepad says...(paraphrased for the liquor imbibed...) I love cooking with gin sometimes I even put it in the food!

For us, it is all about this sauce. And some of us in the fam really want a leg or wing. I take apart a chicken and debone the thighs and breasts. Dry brine all the pieces for 3 days. Make 3 cups of chicken stock in the Instant Pot for 2 hours, then reduce to a cup. Roast the chicken pieces in a cast iron skillet at 425 for 45 minutes. It leaves perfect drippings. I then make the sauce per the recipe. And serve on a platter, with thighs and breast sliced like in photo, and other pieces whole