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.
When pan frying the chicken thighs, I always put them in clockwise, starting with the pan's handle, so I remember the order in which I want to flip them to ensure equal cooking time.
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Skillet Chicken with Garlic, Shallot, and Wine Sauce https://www.forkinthekitchen.com/skillet-chicken-with-garlic-wine-sauce/ January 23, 2016