8 chicken thighs, skin-on
2 tsp. kosher salt
1 Tbs. canola oil
2 shallots, peeled and thinly sliced
2 Tbs. white wine vinegar or Champagne vinegar
3/4 cup dry white wine
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
1 1/2 tsp. minced fresh parsley
1 tsp. minced fresh or dried marjoram
2 Tbs. unsalted butter
Season the chicken pieces with the kosher salt.
In a large skillet, heat the canola oil over medium-high heat for a couple minutes, until the oil begins to shimmer.
Add half of the chicken pieces, being careful not to crowd them. Cook until golden brown on both sides, about 20 minutes, total.
Transfer the cooked chicken to a platter and repeat with the remaining chicken pieces, scraping up the brown bits from the bottom of the pan with a wooden spoon or spatula.
Transfer the chicken to a large plate and discard all but about a tablespoon of the fat left in the skillet.
Add the sliced shallots to the pan and cook, stirring, until softened: 1-3 minutes.
Add the wine vinegar to the pan and scrape the bottom to deglaze.
Add 1/4 cup of water and 3/4 cup of wine to the pan and cook until the amount of liquid is reduced to about 1/3 cup, about 5-7 minutes.
Stir in the butter and herbs and adjust the seasoning by adding a little salt, if needed.
Serve the sauce poured over the chicken.
Pictured here, the chicken is served with orzo.
Photos by Ted Scheffler
Here is a very simple summertime dish that is packed with flavor: chicken parts smothered in a rich white wine sauce. I like to use chicken thighs, but you could use a combination of thighs and drumsticks or even breast parts if you'd like. If you choose to use breasts, don't overcook them!