Serves 4
90 min
Date-Me Chicken
Recipe GLPR5c19b00ca2ba55
Succulent skin-on chicken thighs braised with caramelized shallots, tart lemon, and sweet dates in a silky white wine reduction finished with Dijon mustard and butter. A Mediterranean-inspired dish that balances savory, sweet, and acidic flavors for an elegant weeknight dinner or special occasion.
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Ingredients
2 lb Skin-on, bone-in chicken thighs
1.19 tsp Kosher salt, divided
1½ tsp Freshly ground black pepper, divided
8 Medium shallots, peeled and quartered
1 Large lemon, sliced into thin rounds with seeds removed
13 oz Pitted dates, torn or quartered
1 Tbsp All-purpose flour
2 cups Dry white wine
3 Tbsp Unsalted butter
2 tsp Dijon mustard
4 Fresh thyme sprigs
Directions
Pat chicken thighs dry and season both sides evenly with 1 tablespoon of kosher salt and 1 teaspoon of pepper. Place chicken skin-side down in a cold medium cast-iron or ovenproof stainless-steel skillet, then set over medium heat. Cook undisturbed, rotating the pan occasionally for even browning, until the skin is deep golden brown and releases easily from the pan, about 25–30 minutes. Transfer the cooked chicken to a large plate or baking sheet, arranging it skin-side up.
While the chicken cooks, preheat your oven to 375°F with a rack positioned in the middle. Once the chicken is removed, pour off all but about 2 tablespoons of fat from the skillet and set the fat aside in a small heatproof bowl. Return the pan to medium-high heat, then add the quartered shallots, lemon slices, and dates. Cook, stirring occasionally, until the vegetables and dates are softened and develop deep golden-brown spots, about 5 minutes. Transfer this mixture to the plate with the chicken.
Reduce the heat to medium and add 1 tablespoon of the reserved fat back to the pan. Sprinkle the flour over the fat and cook, stirring constantly, until a thick paste forms and darkens slightly, about 1 minute. While stirring constantly, slowly pour in the white wine to prevent lumps from forming. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce reduces to the consistency of heavy cream, about 10–12 minutes.
Remove the pan from heat and whisk in the butter, Dijon mustard, and the remaining ¾ teaspoon of kosher salt and ½ teaspoon of pepper until the sauce is smooth and fully emulsified. Return the shallots, lemon slices, and dates to the pan and stir gently to coat them in the sauce. Nestle the chicken thighs skin-side up into the sauce mixture and scatter the fresh thyme sprigs over the top.
Transfer the skillet to the preheated oven and bake uncovered until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) registers 165°F, about 25–30 minutes. Serve the chicken directly from the skillet or transfer to a serving platter, spooning the date, lemon, and shallot sauce over each portion.
