Pan-Roasted Kosher Chicken with Herb-Infused White Wine Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy kosher chicken pan-roasted and finished with a bright white wine sauce enriched with fresh herbs for an elegant meal. This french-inspired chicken ready in about 40 minutes blends kosher chicken thighs, bone-in skin-on, teaspoons kosher salt, teaspoon black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" 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: 15 min Cook: 25 min Serves 6 French cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 6 kosher chicken thighs with bone-in and skin-on. Season both sides with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the chicken thighs skin-side down and sear for 7-8 minutes without moving until the skin is golden brown and crisp. Flip and cook for an additional 5 minutes until the chicken is nearly cooked through. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 2 small finely chopped shallots and 3 minced garlic cloves to the skillet. Sauté for 2-3 minutes until fragrant and translucent.
  4. Step 4: Pour in 3/4 cup dry kosher white wine and scrape up browned bits, simmering for 3 minutes until reduced by half.
  5. Step 5: Add 1 cup chicken broth and bring to a gentle simmer. Return chicken to the skillet, skin-side up, and cook for 5 more minutes until the chicken reaches an internal temperature of 165°F.
  6. Step 6: Remove chicken to a serving platter. Stir 2 tablespoons unsalted butter, 2 tablespoons chopped fresh tarragon, and 2 tablespoons chopped fresh parsley into the sauce until glossy. Spoon sauce over chicken before serving.

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Frequently asked questions

How long does Pan-Roasted Kosher Chicken with Herb-Infused White Wine Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Kosher Chicken with Herb-Infused White Wine Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Roasted Kosher Chicken with Herb-Infused White Wine Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Kosher Chicken with Herb-Infused White Wine Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Kosher Chicken with Herb-Infused White Wine Sauce?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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