Ingredients

The following ingredients have 4 Servings
  • 1 cup flour (I use whole wheat)
  • 1 Tablespoon Herbes de Provence
  • 4 chicken thighs (~ 1 pound)
  • 4 Tablespoons butter
  • 2 whole Shallot bulbs (thinly sliced)
  • 16-18 garlic cloves (coarsely chopped)
  • Dash of Red Pepper Flakes
  • 1/2 cup white wine
  • 1/2 cup to 1 cup chicken stock or vegetable stock
  • Salt and Pepper (to taste)
  • Fresh Parsley (finely chopped to garnish)

Instruction

  • Pre-heat oven to 350°F.
  • Mix flour, Herbes de Provence, salt and pepper in a bowl. Pat chicken thighs dry with a paper towel and then dredge in flour mixture, making sure the thigh is completely covered. Set aside.
  • In a cast iron skillet (or oven-safe skillet), melt butter over medium high heat. Once melted and the bubbles have subsided, pan fry chicken thighs for approximately 5 minutes each side, or until golden brown and crispy. Remove from pan and set aside on plate.
  • Reduce to medium heat and add sliced shallots, sauteing until softened and golden brown (~4-5 minutes); stir occasionally.
  • Add in coarsely chopped garlic cloves and dash of red pepper flakes; continue simmering for approximately 4 minutes.
  • Slowly stir in white wine while scraping the bottom of the skillet to deglaze.
  • Add in chicken stock, starting with 1/2 cup and adding more as needed for desired sauce consistency.
  • Simmer for 5-10 minutes until sauce has somewhat reduced. Salt and pepper to taste.
  • Add chicken thighs back into skillet. Bake in oven for 35-40 minutes until thighs are cooked through. Baste thighs with sauce every 10-15 minutes while baking.
  • Top with fresh parsley and serve with a warm baguette for dipping.