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Chicken & Broccoli with Herb Butter Sauce
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ pounds bone-in, skin-on chicken thighs
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper
  • 4 cups broccoli florets
  • 4 ounces shallots, trimmed and halved lengthwise
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh sage, plus more for garnish
  • 1 teaspoon chopped fresh rosemary
  • 2 cups unsalted chicken stock
  • 2 tablespoons butter
  • 2 cups hot cooked brown rice
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