Skillet Chicken with Garlic, Shallot, and Wine Sauce

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.

📝 Ingredients

• 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)

👨‍🍳 Instructions

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