Skillet Chicken with Garlic, Shallot, and Wine Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Servings
4 servings
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Course
Dinner
Skillet Chicken with Garlic, Shallot, and Wine Sauce
Description
Get the Recipe Skillet Chicken with Garlic, Shallot, and Wine Sauce highlights tender chicken thighs coated in a seasoned flour mixture, pan-fried until they develop a crispy, golden exterior. The shallots and a notable quantity of chopped garlic are sautéed in the butter, bringing a savory sweetness and pungency to the dish. A dash of red pepper flakes adds a subtle heat contrast. Deglazing the skillet with white wine along with chicken stock creates a sauce that reduces to a silky consistency, enriching the pan-fried chicken.
The dish balances the texture of crisp-skinned chicken with a deep, aromatic sauce enhanced by the herbs in the flour and the interplay of garlic and shallots. Cooking the chicken in a cast iron or oven-safe skillet allows for even browning and keeps the thighs juicy inside.
Serving this chicken with the sauce spooned over it provides a rich accompaniment, suitable for a dinner plate alongside vegetables or starches. The recipe's note about placing chicken in the skillet clockwise to manage flipping helps ensure even cooking for all pieces.
The careful browning and sauce preparation allow the flavors to develop fully. Adjusting the amount of chicken stock controls the sauce thickness to preference. Seasoning to taste at the end ensures proper salt balance.
Ingredients
- 1 cup all-purpose flour I use whole wheat
- 1 Tablespoon herbes de provence
- 4 chicken thighs ~ 1 pound
- 4 Tablespoons butter
- 2 shallot thinly sliced, whole bulbs
- 16-18 garlic coarsely chopped, cloves
- red pepper flakes dash
- 1/2 /2 cup white wine
- 1/2 /2 cup chicken stock or vegetable stock, to 1 cup
- salt to taste
- black pepper to taste
- parsley finely chopped to garnish, fresh
Instructions
- Pre-heat oven to 350°F.
- Mix flour, Herbes de Provence, salt and pepper in a bowl. Pat chicken thighs dry with a paper towel and then dredge in flour mixture, making sure the thigh is completely covered. Set aside.
- In a cast iron skillet (or oven-safe skillet), melt butter over medium high heat. Once melted and the bubbles have subsided, pan fry chicken thighs for approximately 5 minutes each side, or until golden brown and crispy. Remove from pan and set aside on plate.
- Reduce to medium heat and add sliced shallots, sauteing until softened and golden brown (~4-5 minutes); stir occasionally.
- Add in coarsely chopped garlic cloves and dash of red pepper flakes; continue simmering for approximately 4 minutes.
- Slowly stir in white wine while scraping the bottom of the skillet to deglaze.
- Add in chicken stock, starting with 1/2 cup and adding more as needed for desired sauce consistency.
- Simmer for 5-10 minutes until sauce has somewhat reduced. Salt and pepper to taste.
- Add chicken thighs back into skillet. Bake in oven for 35-40 minutes until thighs are cooked through. Baste thighs with sauce every 10-15 minutes while baking.
- Top with fresh parsley and serve with a warm baguette for dipping.
Notes
- When pan-frying, placing chicken thighs in the pan clockwise starting near the handle helps track cooking order for even flips and consistent browning.
User Reviews
Overall Rating
5
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