Main Dishesbonappetit4.8
Date-Me Chicken
This quick one-pan recipe combines sweet dates, savory shallots, and caramelized lemon with crispy-skinned chicken for an impressive yet easy weeknight dinner.
👥 4 Servings👤 Alaina Chou📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●baking sheet
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Sprinkle both sides of 2 lb. skin-on, bone-in chicken thighs (4–6), patted dry, with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper. Arrange chicken, skin side down, in a cold medium cast-iron or ovenproof stainless-steel skillet and set over medium heat. Cook, undisturbed, rotating pan on burner for even browning, until skin is deep golden brown and chicken releases easily from pan, 25–⏱️ 30 minutes. Transfer chicken to a large plate or baking sheet and arrange skin side up.
. skin-on, bone-in chicken thighs (4–6), patted dry2 lb
2
Place a rack in middle of oven; preheat to 375°. Pour off all but about 2 Tbsp. fat from pan into a small heatproof bowl and set aside. Set pan over medium-high heat, add 8 medium shallots, peeled, quartered through root ends, 1 large lemon, sliced into ⅛"–¼"-thick rounds, seeds removed, and 12–14 pitted dates (about 8 oz.), torn in half, quartered if large, and cook, stirring occasionally, until softened and deeply browned in spots, about ⏱️ 5 minutes. Transfer to plate with chicken.
medium shallots, peeled, quartered through root ends8large lemon, sliced into ⅛"–¼"-thick rounds, seeds removed1–14 pitted dates (about 8 oz.), torn in half, quartered if large12
3
Reduce heat to medium and add 1 Tbsp. reserved fat to pan. Sprinkle in 1 Tbsp. all-purpose flour and cook, stirring constantly, until a paste forms and darkens slightly, about ⏱️ 1 minute. Stirring constantly, gradually pour in 2 cups dry white wine; bring to a simmer. Cook, stirring occasionally, until sauce is reduced to about the consistency of heavy cream, 10–⏱️ 12 minutes.
. all-purpose flour1 Tbspdry white wine2 cups
4
Remove pan from heat; add 3 Tbsp. unsalted butter, 2 tsp. Dijon mustard, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground pepper and whisk until sauce is smooth and emulsified. Return shallots, lemon slices, and dates to pan and stir to coat in sauce. Nestle chicken, skin side up, into mixture and add 4 sprigs thyme. Transfer to oven; bake, uncovered, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thighs registers 165°, 25–⏱️ 30 minutes.
. unsalted butter3 Tbsp. Dijon mustard2 tspmedium shallots, peeled, quartered through root ends8large lemon, sliced into ⅛"–¼"-thick rounds, seeds removed1
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