Frango na frigideira com molho de alho, echalota e vinho

Ingredientes

• 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)

Modo de preparo

1. 1

   Pre-heat oven to 350°F.

2. 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. 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. 4

   Reduce to medium heat and add sliced shallots, sauteing until softened and golden brown (~4-5 minutes); stir occasionally.

5. 5

   Add in coarsely chopped garlic cloves and dash of red pepper flakes; continue simmering for approximately 4 minutes.

6. 6

   Slowly stir in white wine while scraping the bottom of the skillet to deglaze.

7. 7

   Add in chicken stock, starting with 1/2 cup and adding more as needed for desired sauce consistency.

8. 8

   Simmer for 5-10 minutes until sauce has somewhat reduced. Salt and pepper to taste.

9. 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. 10

    Top with fresh parsley and serve with a warm baguette for dipping.