Stanley Tucci’s Lemon Shallot Chicken with Fresh Herbs
Ingredients:
4 boneless, skin-on chicken thighs (or breasts)
3 tablespoons olive oil
4 shallots, thinly sliced
4 garlic cloves, minced
Zest and juice of 2 lemons
1/4 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Salt and black pepper to taste
Lemon slices and fresh herbs, for garnish
Directions:
Preheat your oven to 400°F (200°C).
Season the chicken with salt and pepper. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken, skin-side down, for 5–6 minutes until golden and crisp. Flip and sear for 2 more minutes. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté shallots for 2 minutes until translucent. Add garlic and cook for 1 minute.
Stir in lemon zest, juice, white wine, Dijon mustard, rosemary, and thyme. Let simmer for 2 minutes.
Return the chicken to the skillet, spooning some of the sauce over the top.
Transfer skillet to the oven and roast for 18–20 minutes, or until chicken is fully cooked.