Pan-Roasted Chicken with Shallot Pan Sauce
Crispy-skinned chicken thighs finished with a vibrant, buttery shallot and white wine pan sauce.
Recipe Author
Riff Kitchen@riffkitchen
Pan-Roasted Chicken with Shallot Pan Sauce
Crispy-skinned chicken thighs finished with a vibrant, buttery shallot and white wine pan sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Medium
Chef's note
This recipe delivers restaurant-quality French bistro flavor using simple pantry staples and one skillet.
Method
8 steps · tap one to tick it off
Tips
Use a stainless or cast-iron skillet. Non-stick pans leave no browned bits behind, and those bits are what the wine lifts into the sauce.
Whisk the butter in off the heat. If the sauce boils after the butter goes in, it splits into a greasy layer. Add it in pieces and keep whisking.
Check the chicken near the bone. Bone-in thighs cook slowest at the joint. Take the reading there and look for at least 75°C.
Swaps
No dry white wine? More chicken stock with a splash of white wine vinegar or lemon juice for the acidity.
No shallots? Finely minced yellow onion, a little less of it. Sharper and sweeter than shallot.
No fresh thyme sprigs? A pinch of dried thyme, or a sprig of rosemary.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the sauce separate so the skin does not go soggy.
Freezer: 2 to 3 months for best quality. The skin will not crisp again, and the butter sauce may separate; whisk it as it warms.
Reheat: Skin-side up in a 180°C oven, with the sauce warmed in a small pan, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
This recipe delivers restaurant-quality French bistro flavor using simple pantry staples and one skillet.
Instructions
Follow the steps to perfection.
Tips
Use a stainless or cast-iron skillet. Non-stick pans leave no browned bits behind, and those bits are what the wine lifts into the sauce.
Whisk the butter in off the heat. If the sauce boils after the butter goes in, it splits into a greasy layer. Add it in pieces and keep whisking.
Check the chicken near the bone. Bone-in thighs cook slowest at the joint. Take the reading there and look for at least 75°C.
Swaps
No dry white wine? More chicken stock with a splash of white wine vinegar or lemon juice for the acidity.
No shallots? Finely minced yellow onion, a little less of it. Sharper and sweeter than shallot.
No fresh thyme sprigs? A pinch of dried thyme, or a sprig of rosemary.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the sauce separate so the skin does not go soggy.
Freezer: 2 to 3 months for best quality. The skin will not crisp again, and the butter sauce may separate; whisk it as it warms.
Reheat: Skin-side up in a 180°C oven, with the sauce warmed in a small pan, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix