This stellar chicken dinner, adapted from Amy Thielen’s forthcoming cookbook “Company” (W. W. Norton, 2023), is full of delights and surprises. Boneless, skin-on breasts, cooked almost entirely on their skin sides, gain a savory, juniper-pierced jus and taste fabulous in between bites of crispy sage leaves. “If someone were to stand over a pan of sautéing chicken holding an ice-cold martini and happen to slosh it into the pan, you would have this sauce,” she writes. —Eric Kim
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