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Skillet Chicken with Garlic, Shallot, and Wine Sauce
5 from 15 votes

Skillet Chicken with Garlic, Shallot, and Wine Sauce

This Skillet Chicken with Garlic, Shallot, and Wine Sauce features chicken thighs dredged in herbed flour and pan-fried to a golden, crispy finish. The sauce combines sautéed shallots, a generous amount of garlic, a splash of white wine, and chicken stock, simmered down to a flavorful reduction. The cooking process in the skillet allows the chicken to develop a crispy crust while infusing the sauce with the savory base from the pan drippings.

Prep Time
5 mins
Cook Time
55 mins
Servings: 4 servings
Course: Dinner

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

    Cup of Yum
  1. Pre-heat oven to 350°F.
  2. 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.
  3. 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.
  4. Reduce to medium heat and add sliced shallots, sauteing until softened and golden brown (~4-5 minutes); stir occasionally.
  5. Add in coarsely chopped garlic cloves and dash of red pepper flakes; continue simmering for approximately 4 minutes.
  6. Slowly stir in white wine while scraping the bottom of the skillet to deglaze.
  7. Add in chicken stock, starting with 1/2 cup and adding more as needed for desired sauce consistency.
  8. Simmer for 5-10 minutes until sauce has somewhat reduced. Salt and pepper to taste.
  9. 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.
  10. 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.