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Herbaceous Chicken Thighs with Shallots and White Wine

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Pixicook editorial team

A savory dish featuring tender chicken thighs cooked with shallots and white wine, finished with fresh cherry tomatoes.

Ingredients for Herbaceous Chicken Thighs with Shallots and White Wine

units in
USchevron
serves
6 peoplechevron

All Purpose Flour

tablespoons

Kosher Salt

tablespoons

Black Pepper

tablespoons

Unsalted Butter

tablespoons

Dijon Mustard

tablespoons

Tarragon Sprigs

sprigs

Cherry Tomatoes, Halved

cups

How to Make Herbaceous Chicken Thighs with Shallots and White Wine

1. Prepare the Chicken

Pat the chicken thighs dry with a paper towel. Sprinkle them evenly with the flour, kosher salt, and black pepper.

2. Brown the Chicken

In a large, heavy-bottomed pot or skillet, melt the unsalted butter over medium heat. Place the chicken thighs in the pot, skin-side down, and cook until browned and crisp, about 5-7 minutes per side. Set the chicken aside on a plate.

3. Cook the Shallots

Add the whole, peeled shallots to the pot. Sauté them in the remaining butter and chicken fat until softened and caramelized, about 10-12 minutes.

4. Deglaze the Pot

Pour in the white wine to deglaze the pot, scraping up any browned bits with a wooden spoon. Stir in the Dijon mustard and add the tarragon sprigs.

5. Simmer the Chicken

Return the browned chicken thighs to the pot, nestling them among the shallots. Cover the pot and reduce the heat to low. Allow to simmer gently for about 30 minutes.

6. Reduce the Sauce

Remove the lid and let the sauce reduce and thicken for an additional 15-20 minutes.

7. Add Cherry Tomatoes

Add the halved cherry tomatoes to the pot and stir them in lightly. Warm through but retain their shape and freshness.

Variations

Chicken Thighs with Marsala and Mushrooms

Replace white wine with marsala wine. Add sliced mushrooms for an earthy, savory complement.

Pork Chops with Shallots and Apple Cider

Replace chicken thighs with pork chops. Use apple cider instead of white wine. Add some fresh sage for a complementary flavor.

Marsala Chicken Thighs with Shallots

Swap out the white wine for Marsala wine. Marsala adds a rich, sweet, and slightly nutty flavor, providing a deeper complexity that marries well with the shallots and herbs.

Salmon Fillets with Dill and Lemon

Replace chicken thighs with salmon fillets. Use fresh dill instead of thyme and rosemary. Swap white wine for a mix of lemon juice and a little water.

Lemon and Thyme Chicken Thighs

Instead of the usual herbs like rosemary and parsley, incorporate lemon zest and fresh thyme. The lemon zest will add a bright, zesty layer, complementing the white wine's acidity, while thyme adds a more floral earthiness.

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