Pan-Roasted Chicken with Velvety Red Wine and Shallot Sauce

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-roasted chicken thighs served with a silky red wine and shallot sauce. This French chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 French cuisine 420 cal/serving

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Ingredients

4 (about 6 oz each) bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 medium shallots, finely chopped
1 cup red wine (dry)
1/2 cup chicken broth
2 tbsp unsalted butter
1 tsp fresh thyme leaves

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Instructions

Step 1: Preheat oven to 400°F. Pat dry 4 bone-in, skin-on chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 5-6 minutes until skin is golden brown and crisp.
Step 3: Flip the chicken and transfer the skillet to the preheated oven. Roast for 15 minutes until the internal temperature reaches 165°F.
Step 4: Remove chicken from skillet and tent with foil to rest. Place skillet back on medium heat and add 2 finely chopped shallots, sautéing for 2-3 minutes until translucent and fragrant.
Step 5: Pour in 1 cup dry red wine and 1/2 cup chicken broth, scraping the browned bits from the pan. Simmer for 6-8 minutes until sauce reduces by half and coats the back of a spoon.
Step 6: Remove from heat and whisk in 2 tbsp unsalted butter and 1 tsp fresh thyme leaves until the sauce is velvety and glossy.
Step 7: Serve chicken thighs drizzled with the shallot red wine sauce.