When eating in France, one of the thing I love is how cooks can transform a simple chicken, cut into parts, into a divine dinner. The chicken is usually sauteed and then served with a light wine sauce. It's a very simple method of keeping the chicken tender and juicy while also imparting rich flavor.
Try this version of wine-sauced chicken. I think you'll like it.
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.
Place the remaining chicken on the platter 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.
Pour the wine vinegar to the pan and scrape the bottom to deglaze it.
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.
Photos by Ted Scheffler