This is another recipe that I got from Two Dudes, One Pan. I would strongly advise using chicken thighs, and not chicken breasts; they’re delicious that way.
What you’ll need:
Approximately 1lb of boneless chicken thighs, skin on (if they’re skinless that’s fine too)
2 tbl salt
2 tbl oil
2 shallots, thinly sliced
2 tbl sherry vinegar
2/3 C white wine
1 tbl flat leaf parsley, chopped
1 tbl thyme, chopped
1 tbl marjoram, chopped
2 tbl butter
Rinse the chicken thighs and put them in a bowl. Toss with the salt.
In a large skillet, heat the oil and then cook the chicken thighs. Depending on how thick they are, this may take between 6 and 10 minutes.
When your skillet starts to get brown crusty stuff on it that won’t scrape off with the spatula, remain calm. Something awesome will happen later on.
Set the cooked chicken thighs on a plate and cook any remaining thighs you may have. Try not to eat any of the delicious chicken.
Slice the shallots and herbs, then add the shallots to the pan, followed by the sherry.
Cook the shallots for a few minutes, and then add the wine, 1/3 C of water, and let it cook down for a while yet. After a few minutes, you may notice that the bottom of the pan is no longer a hellish nightmare waiting to be cleaned. This is a process called deglazing, and it’s awesome.
Add your chopped herbs and the butter, give it a few more good stirs, and take the pan off the heat.
Top the chicken thighs with your herbs and shallots and wine sauce, and serve. I chose to do some broccoli with pine nuts and garlic as a side dish, which did extend the prep time a bit, but was worth it.
There are a couple of modifications you could probably make to this recipe. IF you wanted something a touch healthier and quicker, you could likely go with boneless skinless thighs and cook them on a George Foreman or grill them instead of frying them in the oil. The recipe called for skin-on boneless thighs, which I couldn’t find, but the skinless ones worked just as well. The only downside to this recipe is the amount of prep time that gets eaten up cooking the chicken; be ready to spend about 15-20 minutes cooking 6 thighs.
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