20 September, 2019
French Country Chicken
I learned this recipe from a chef in Paris. This is the basic chicken dish used everywhere. I usually serve it with rice but it goes great with mashed potatoes as well.
Ingredients
- 4-6 Bone-in skin on chicken thighs
- 4 tbsp Unsalted Butter
- 1 tbsp Olive oil
- 1 tsp Basil dry
- 1 tsp Tarragon dry
- 1 tsp Thyme dry
- 1 Shallot medium
- 1 clove garlic minced
- 1 cup Chicken broth
- salt and pepper to taste
Instructions
- Trim the extra skin and fat off the chicken thighs and season with salt and pepper
- Combine basil, tarragon, and thyme in a small bowl mix well
- Dice the shallots
- In a large skillet, heat olive oil and 2 tbsp butter over medium high heat
- When the oil is hot, place the chicken in the pan skin side down
- Sprinkle the top of the chicken with about half the mixed herbs and cook for 3-4 minutes until the skin is browned
- Turn the heat down to medium and flip the chicken
- Sprinkle the remaining mixed herbs on the chicken and cover the pan.
- Cook for 16-20 minutes until the chicken is done
- Remove the chicken from the pan and cover with aluminum foil to let it rest
- Put the shallots in the pan and cook for about 1 minute. Add the garlic and cook for a minute more.
- Add the chicken broth to the pan and deglaze any remaining chicken bits from the pan
- Lower the heat and simmer until the liquid is reduced by about half, stirring often.
- Remove the pan from the heat and add the remaining 2 tbsp of butter. Stir well to melt the butter and thicken the sauce. You can also whisk the sauce to better emulsify it.
- Serve the sauce over the chicken. If you serve with rice or mashed potatoes, drizzle some sauce on them as well.