Catherine-Pri

Ingredients:

10 boneless chicken thighs – skinless

Vegetable oil for frying

Coating for Chicken Thighs:

3 cups flour

½ cup corn meal

1 tsp. brown sugar

Dashes of ground ginger

Dashes of turmeric

Dashes of sea salt

Dashes of fresh ground black pepper

3 eggs plus a splash of milk - beaten

Sage & Wine Sauce:

1 cup chicken broth

¼ cup of wine

1 tablespoon butter

1 tablespoon flour

Handful of fresh sage

3 lemon slices

4 cloves of garlic - chopped

Dashes of red pepper flakes

Olive oil

Prepare three separate bowls: one with 1 ½ cups flour plus dashes of salt and pepper, one with the eggs plus a splash of milk beaten and finally one with 1 ½ cups flour plus ½ cup cornmeal plus the brown sugar, turmeric and ground ginger.

Dip the thighs first in the flour, then the egg wash and finally the flour and cornmeal with the seasonings.

Heat a large frying pan with enough vegetable oil to just about cover the thighs. Carefully place the prepared thighs in the hot oil. Let the thighs get a nice golden color on one side before turning. Turn the thighs only once, so that you do not damage the coating. About 4-5 minutes on each side.

Place on paper towels to drain the excess oil.

For the Sage & Wine Sauce:

Heat a medium size frying pan with a drizzle of olive oil and butter. Add the garlic, red pepper flakes and the tablespoon of flour. Wisk the flour with the butter and olive oil until nice and smooth, then add lemon slices, fresh sage, wine and chicken broth. Simmer until the sauce is smooth, about 4-5 minutes.

Plate the chicken thighs and spoon the sauce over the thighs.