Easy One-Pan French Chicken Recipe With Shallots Only Tastes Fancy by Jan Mostrom

This savory French-inspired chicken with shallots takes a bit of time to assemble, but is actually very simple and wonderfully delicious. The shallots and herbs combine so nicely, and the little bit of flour adds a creaminess to the wine and butter sauce that is reminiscent of French cooking. Topping all the incredible ingredients off with beautiful sweet cherry tomatoes, the result is a high-protein dinner that feels just a bit extra special. This one-pan chicken recipe is a keeper, and you get the health benefits of protein in every bite.

To make this French chicken dinner recipe you will need the following ingredients from your fridge and pantry: bone-in/skin-on chicken thighs or boneless/skinless chicken thighs, flour (all-purpose or gluten-free flour), kosher salt, black pepper, unsalted butter, shallots (check out the health benefits of shallots), white wine, Dijon mustard, fresh tarragon or thyme (or a combination) and fresh cherry tomatoes (here are six reasons to eat more tomatoes).

Variations: Don't like tomatoes? Leave them out of this French recipe. Not a fan of cooking with wine? Use chicken broth or vegetable broth instead.

Serve this savory French chicken with shallots over rice, noodles or your favorite grain. Add whatever other dinner side dishes you enjoy, and you've got a dinner worth bragging about.

Cuisine: French
Prep Time: 20 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 35 minutes
Servings: 6 servings

Ingredients

• 8 bone-in/skin-on chicken thighs (or boneless/skinless chicken thighs)
• 2 tablespoons all-purpose flour or gluten-free flour
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 2 tablespoons unsalted butter
• 12 - 15 medium shallots, peeled (left whole)
• 2 cups white wine
• 2 tablespoons Dijon mustard
• 2 tarragon or thyme sprigs
• 2 cups cherry tomatoes, halved 

Here's how to make it: 

1. Pat the chicken with a paper towel to remove any moisture. (You can use boneless or bone-in chicken for this recipe. Bone-in will take a little more time to cook through.)
   
2. Sprinkle the flour, salt and pepper all over the chicken. (For a gluten-free dinner, use gluten-free flour.)
   
3. Place a large cast iron skillet or other heavy-bottomed skillet on medium-high. Add the butter. When the butter becomes foamy, add the chicken and cook until it is nicely brown on both sides and the skin is crispy. (Depending on the size of your skillet, you may need to do this in two batches.) Remove from the pan to a plate and set to the side.
   
4. In the same skillet, add the shallots. Cook until the shallots are soft and have begun to caramelize, about 10 to 13 minutes.
   
5. Add the wine and stir with a wooden spoon. Scrape the bottom of the pan to loosen all the bits and deglaze the skillet.
   
6. Add the Dijon, tarragon and chicken thighs. Cover the pot, reduce heat to low and simmer for 30 minutes.
   
7. Remove the lid after 30 minutes and cook on low for another 15 to 20 minutes, or until the sauce has thickened. (Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.)
   
8. Gently stir in the tomatoes.
   
9. Serve this delicious meal as is or over rice or noodles, if desired. Store any leftovers in an airtight container and reheat in the microwave.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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