Whenever I’m eating in France, one of the things I love is how French cooks can transform a simple chicken, cut into parts, into a divine dinner. The chicken is usually sauteed and then served with a light wine sauce. It’s a very simple method of keeping the chicken tender and juicy while also imparting rich flavor. Here is a recipe I use at home frequently.
- 8 chicken thighs, skin-on, bone-in
- 2 tsp. kosher salt
- 1 Tbsp canola oil
- 2 shallots, peeled and thinly sliced
- 2 Tbsp white wine vinegar or Champagne vinegar
- 3/4 cup dry white wine
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh rosemary
- 1 1/2 tsp. minced fresh parsley
- 1 tsp. minced fresh or dried marjoram
- 2 Tbsp unsalted butter
- Season the chicken pieces with kosher salt. In a large skillet, heat the canola oil over medium-high heat for a couple of minutes, until the oil begins to shimmer.
- Add half of the chicken pieces, being careful not to crowd them. Cook until golden brown on both sides, about 20 minutes, total. Transfer the cooked chicken to a platter and repeat with the remaining chicken pieces, scraping up the brown bits from the bottom of the pan with a wooden spoon or spatula. Place the remaining chicken on the platter and discard all but about a tablespoon of the fat left in the skillet.
- Add the sliced shallots to the pan and cook, stirring, until softened: 1-3 minutes.
- Pour the wine vinegar into the pan and scrape the bottom to deglaze it.
- Add 1/4 cup of water and 3/4 cup of wine to the pan and cook until the amount of liquid is reduced to about 1/3 cup, about 5-7 minutes.
- Stir in the butter and the fresh and dried herbs and adjust the seasoning by adding a little salt, if needed.
- Pour the wine sauce over the chicken pieces on a platter and serve.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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