You know how sometimes when you watch a cooking show (don’t judge me, I find them very relaxing), the host will say something like “this ____ is so simple and quick, it’s easier than ordering a pizza!” and then they proceed to use 6 different pots and pans (on their massive 8 burner stove)? Well, bollocks to that. The only thing easier than ordering a pizza is having someone else order it for you.
And even more to the point, there is nothing easy about a dinner if I have to utilize every pot I own to make it.
That’s why I’m always looking to expand my repertoire of recipes that can be made in a single pot or pan. This one was inspired by a Martha Stewart recipe, but I’ve adapted it to cook in a skillet which makes it faster and also gives the chicken deliciously crispy skin. The sauce is absolutely amazing, so make sure to have plenty of good, crusty bread to sop it up.
Nerd alert: want to see what a dog’s face looks like when you tell her that her dry, dusty kibbles are just as good as this delicious-smelling chicken dinner?
I don’t think she believed me.
- When cooking with wine, don’t break the bank but use a wine you would drink. Never use “cooking wine” which tastes gross and has a ton of salt in it. Blech.
- If you don’t have shallots, pearl onions would work well. Even smallish yellow onions cut into quarters would be fine (make sure to leave a little of the root end intact so they don’t fall apart).
- For a gluten free version, omit the flour dredge. The sauce may be a little thinner, but will still be delicious.
- You can substitute skinless, boneless thighs or breasts but start checking them for doneness after 20 minutes. If using breasts, be careful not to overcook them or they’ll be dry.
- 6-8 chicken thighs (bone-in skin-on)
- ½ cup flour, for dredging (skip this step for gluten free)
- Kosher salt
- Black pepper
- 1 tablespoon unsalted butter (or olive oil)
- 12 to 15 whole medium shallots, peeled and cut in half (leaving a bit at the root end)
- 3 cloves garlic, thinly sliced
- 1½ cups dry white wine
- ½ cup chicken stock
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 sprigs thyme
- 1 cup cherry or grape tomatoes, cut in half.
- Preheat oven to 400 degrees F
- Season thighs generously with salt and pepper and lightly dredge in flour.
- Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken skin-side down until a golden brown crust forms, around 8-10 minutes. Flip and sear the other side until light brown, 3-5 minutes. Do this in batches if necessary. Remove to a plate and set aside.
- If there is a lot of fat in the pan, remove all but 1 tablespoon. Turn down the heat to medium, add the shallots and sauté them until they begin to soften and caramelize, approximately 5-7 minutes. Add the garlic and sauté for 30 seconds, until softened but not brown. Add the wine and simmer until reduced by about half, scraping up any brown bits that might have stuck to the bottom of the pan, 3 to 5 minutes, then add the stock, mustard and thyme and stir to combine and bring to a boil. Add back the chicken, skin-side up.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. (if using boneless thighs or breasts, start checking after 20 minutes).
- Add the lemon juice and cherry tomatoes to the pot, stir lightly to combine and serve immediately.