Skillet Chicken with Garlic, Shallot, and Wine Sauce is an incredibly easy and comforting dish, full of flavor and perfect for family dinners or a friends get-together.
SNOW DAY! …kind of.
Since I’m not in the classroom teaching anymore, I guess I don’t technically get “snow days”, but the threat of freezing rain has shut down all of Eastern North Carolina. Quite the change from my Minnesota days, and even a little more extreme than Baltimore (although I had my fair share of “really, this is a snow day, there’s no snow” days there).
Regardless, I’m thankful for the “shutdown” and the time to stay cozy at home and dig in to some comfort food. What’s your must-have food when you’re stocking up for a storm?
Give me something warm, full of carbs, a bottle of wine, and I’m one happy girl all snuggled in. Oh, and of course something exciting to watch/do. I just finished season 1 of the podcast Serial. Ok, ok, ok, before you tell me how that was so last year, I know it was. I’m a little behind on the times. If you’re wondering what the heck Serial is, it’s a podcast that has a Making a Murderer feel to it, so if you’re into murder-mystery types and haven’t listened to it yet (I know I can’t be the only one!) I’d highly recommend it. You can even listen to it while making this mouth-watering Skillet Chicken with Garlic, Shallot, and White Wine Sauce.
This dish is so easy to make, you won’t feel like you’re putting much effort at all into an amazing dinner – JACKPOT! Even better is that it’s all made in one skillet, so you know what that means, basically no dishes.
Start by dredging the chicken thighs and crisping them up in some buhtttaaa!! That’d be butter. I. Love. Butter. Once the thighs are all crisp like, you let them rest while the magic happens.
Toss in sliced shallots and let them slowly carmalize before adding SIXTEEN cloves of garlic. Yes, 1 – 6, 16. Does that seem crazy to you? Trust me, it’s not. What do I love more than cooking with butter? GARLIC. Embrace it. If you’re worried that this is going to be so over the top garlic-y and you don’t want to try it, let me assure you that it’s not crazy garlic-y. The garlic, shallots, and butter come together to make this slightly sweet, full of depth and flavorful sauce.
What else is amazing to cook with? WINE! Deglaze the pan with wine (if you don’t want to use wine, feel free to use more chicken stock). Just like that, the sauce is taken to an entirely new level. After the addition of some stock, the chicken thighs are added back in and baked until done.
Skillet Chicken with Shallot, Garlic, and Wine Sauce totally lends a hand to fulfilling my carb craving on cozy days – the sauce is so full of flavor it basically begs to be sopped up with a fresh, soft, crusty piece of baguette. Yuhessss, please and thank you.
So if you’re snowed in, about to be snowed in, or pretending to be snowed in like I am, I hope you can cozy up with this comforting dinner and a (large) glass of wine!
Get the Recipe Skillet Chicken with Garlic, Shallot, and Wine Sauce
- 1 cup all-purpose flour, I use whole wheat
- 1 Tablespoon Herbes de Provence
- 4 chicken thighs, ~ 1 pound
- 4 Tablespoons butter
- 2 whole Shallot bulbs, thinly sliced
- 16-18 garlic cloves, coarsely chopped
- Dash of Red Pepper Flakes
- 1/2 cup white wine
- 1/2 cup to 1 cup chicken stock or vegetable stock
- Salt and Pepper, to taste
- Fresh Parsley, finely chopped to garnish
- 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.
Adapted from Pinch of Yum’s Skillet Chicken with Bacon and White Wine Sauce.