Chicken with Shallots in White Wine
Elevate your dinner menu with this elegant and flavorful Chicken with Shallots in White Wine recipe. Featuring tender, golden-browned chicken thighs nestled in a luxurious pan sauce infused with dry white wine, caramelized shallots, and fresh thyme, this dish perfectly balances rich and aromatic flavors. A splash of optional heavy cream adds a velvety touch, while the vibrant garnish of fresh parsley brings a burst of freshness. This one-pan wonder is as easy to prepare as it is impressive, making it ideal for weeknight meals or entertaining guests. Pair it with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the savory sauce for a truly unforgettable meal. Perfect for chicken lovers and fans of French-inspired cuisine, this dish is your go-to recipe for comfort and sophistication in under an hour.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 medium Shallots (halved lengthwise, peeled)
- 2 cloves Garlic (minced)
- 1 cup Dry white wine
- 0.5 cup Chicken stock
- 4 Fresh thyme sprigs
- 2 tablespoons Heavy cream (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook until golden brown and crispy, about 4-5 minutes. Flip the chicken and cook the other side for 3-4 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium, add the butter to the skillet, and let it melt.
Add the halved shallots to the pan, cut-side down. Cook for 5-6 minutes, stirring occasionally, until golden and slightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3-4 minutes.
Add the chicken stock and thyme sprigs to the pan. Nestle the chicken thighs back into the skillet, skin-side up.
Cover the pan with a lid, lower the heat to a simmer, and cook for 20-25 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
If using, stir in the heavy cream and let it simmer for an additional 2-3 minutes to slightly thicken the sauce.
Remove the thyme sprigs before serving and garnish with fresh parsley.
Serve hot with your choice of side, such as mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 2964 mg | 129% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 17.9 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
