Pan Roasted Chicken with Shallot Pan Sauce by Justinb Cooks

Ingredients

• 2 chicken breasts or thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 shallots, finely minced
• 1/4 cup dry red wine
• 2 tbsp unsalted butter

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the chicken generously with salt and pepper on both sides.
3. Heat oil in an oven-safe skillet over medium-high heat until shimmering, about 2 min.
4. Sear chicken skin-side down until golden brown and crispy, about 5-6 min.
5. Flip the chicken and transfer the skillet to the oven to roast until the internal temperature reaches 165°F (74°C), about 12-15 min.
6. Remove the chicken from the skillet to a plate and let it rest for 5 min.
7. Return the skillet to medium heat, add the minced shallots, and sauté until soft, about 2-3 min.
8. Pour in the red wine to deglaze the pan, scraping up all brown bits with a wooden spoon for 2 min.
9. Whisk in the butter until the sauce is emulsified and glossy, then serve over the chicken.