Pan Sautéed Chicken with Shallot Wine Sauce



6 pieces (2 ½ – 3 lbs) bone-in chicken
2 T butter
1 T olive oil
1/4 t ground white pepper
1/8 t dried tarragon
Pinch of salt
1 recipe Braised Pearl Onions and Carrots
1 shallot, minced
1/2 cup dry white wine
1 cup chicken stock
1 T cold unsalted butter

Spoon Mage™ Ingredient Notes:

Chicken thighs often come 4 to a pack and breasts 2. Or purchase one whole bird that is cut into pieces.

Breasts cook faster than dark meat which is why they sometimes turn out dry when everything else is cooked. In this recipe, the thighs and legs receive a few minutes head start while the browned breasts sit patiently on a plate. This practice guarantees tender and juicy chicken no matter what part you prefer.

Browning and sauteing the chicken will take about 35 minutes in total.

This recipe was based on a how-to found in Julia Child’s The Way to Cook.


Set a large skillet on a burner set to medium high. Add the butter and oil.

When the butter gets bubbly, add the chicken breasts to the pan. Turn the breasts frequently to brown evenly on both sides. The breasts should not cook through, just turn a beautiful brown. Remove the browned breasts to a plate.

Add the chicken thighs or other dark meat pieces to the pan. Turn the meat frequently to brown evenly on all sides.

Reduce the heat to medium and cover the pan. Allow the thighs to cook undisturbed for 3 minutes.

Turn the thighs, recover, and cook for 3 more minutes.

Return the chicken breasts to the pan, turning to coat each side in pan juices.

Sprinkle with the white pepper, tarragon, and a twist or two of the salt grinder.

Add the braised onions and carrots to the pan.

Recover and cook for 6 minutes.

Turn the chicken and cook for another 8 minutes or until the juices run clear.

Remove the chicken and most, but not all, of the onions and carrots to a large platter and cover tightly with foil.

While the chicken rests, add the shallot to the pan juices, stirring up all the lovely browned bits. Stir for two minutes.

Finish deglazing with the wine. Smash the remaining onions carrots. The smashed vegetables serve as a thickening agent.

Stir in the chicken stock and bring to a high simmer, reducing the sauce a bit. Approximately 5 minutes.

Remove from heat and stir in the tablespoon of cold butter and place in a gravy boat.

Serve the chicken, onions and carrots, and the sauce with buttermilk smashed red potatoes.

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