Pan-Seared Chicken with Shallots

Pan-Seared Chicken Thighs with Shallots in Roasted Garlic Wine Sauce

A friend of mine asked me the other day, “what is your favorite thing to cook?” After I pondered on it a little bit, I came to the realization that I DO have a favorite item to cook (silly me, this whole time I thought I had no patterns when it came to cooking). The answer came quickly, “Chicken Thighs!”

Dark, juicy, tender…move over, Chicken Breast, cause you got nothin’ on this piece of meat! Haha okay, but in all seriousness, I truly do favor the chicken thigh over everything else that I cook with when it comes to meat. Purchasing them in frozen bulk bags, these babies are pure gold. They come with the work already finished: they have been skinned and boned! No fuss, no muss. The best part? They are cheap, cheap, CHEAP and darn good for ya.

So, it goes without saying, I cook a lot of meals that include chicken thighs. And today, I will be sharing a particular chicken thigh meal that not only do I feel worthy to share, but a recipe that has earned 5 out of 5 stars in my book. And that is saying a lot, considering that it has to be a really REALLY good dish in order for me to want to make it over and over again. This is one of those dishes.

Pan-Seared Chicken Thighs with Shallots in Roasted Garlic Wine Sauce

Pan-Seared Chicken with Shallots

Here’s what you’ll need:

  • 8 chicken thighs, skinless boneless
  • 1/2 cup red wine vinegar
  • 1 whole head of garlic
  • 2 cups chicken broth
  • 2 tbsp honey
  • 3 tbsp tomato paste
  • 4 large shallots, thinly sliced
  • 3/4 cup white wine
  • 1/2 cup sour cream
  • 2-3 tbsp fresh chives, chopped
  • Salt and Pepper

Here’s what to do:

  1. Preheat oven to 400 degrees. Meanwhile, take the garlic and peel all the loose white skin off until you get to the cloves. Chop off the top to reveal the inside of the cloves (if you miss a few on the sides, you can always individually chop the tips off of those). Drizzle with olive oil and wrap up in foil. Bake for 1 hour.
  2. Once garlic is done, take it out and let it cool for a half hour. Then gently squeeze each clove out of the skin, into a bowl to use for later. Set aside.
  3. Season chicken thighs with salt and pepper. In a large skillet, heat a little bit of butter or olive oil enough to coat the bottom of the pan, over medium high heat. Add chicken and cook on both sides until brown, a few minutes on each side. What you need to look for is a nice brown coat. Do not worry about it cooking all the way through, you will be cooking it later in the sauce.  Once all the chicken thighs are browned, set aside and cover.
  4. In a medium saucepan, combine vinegar, honey, chicken broth, and tomato paste. Bring to a gentle boil and keep it boiling until it has reduced slightly, about 10 minutes. While that is boiling, scoop a cup of the sauce out and put in a food processor, and add the roasted garlic cloves. Blend to mix, then put the sauce back into the boiling pan. Keep boiling until 10 minutes are up.
  5. In the same skillet the chicken was cooked, set heat to medium and drizzle a little oil on the pan. Saute shallots until soft, about 5 minutes. Add the chicken, then add the reduced sauce, wine, and chives. Cover and simmer about 2o minutes.
  6. Remove the chicken, add sour cream and stir into sauce. Boil a few minutes then return chicken to the skillet. Serve over rice.