Sautéed Chicken with Tomato Pan Sauce

You guys, this is probably the most legit meal I've ever cooked.  The flavors were complex, and the chicken was perfectly done.  It really made an at-home date night Jeff and I had a couple of weeks ago feel like a real date.  You know that commercial for Barilla Meals for Two where they start cooking and then one of them turns on music, they open a bottle of wine and light some candles?  That. Really. Happened.

Usually when I cook, I feel like I'm still making "college-y" meals.  If I don't have shallots, for example, I'll toss in an onion instead, or if I'm somehow out of onions I just leave them out all together.  Cutting corners always seems like a good idea in the moment, but leads to less satisfactory meals.  This recipe took a little longer than my usual weeknight routine of tossing a chicken breast into the toaster oven and adding some barbecue sauce (or let's be even more real, heating a frozen pizza), but it was definitely, definitely worth it.  Plus, the recipe called for wine, which meant I got to enjoy a little "chef juice" while I worked.  Win win win.

Sautéed Chicken with Tomato Pan Sauce (adapted from Keepers)

Serves 4

You'll Need:

4 bone in chicken thighs with skin

1 TB olive oil

4 TB unsalted butter, divided

2 large shallots, thinly sliced

1/4 cup dry white wine

1 pint cherry tomatoes, halved lengthwise

One handful of fresh basil, chopped

Salt and pepper

In a large skillet, heat the olive oil and 1 TB butter over medium-high heat until the foam from the butter begins to subside.  Generously season chicken with salt and pepper on both sides, then add to pan skin-side down.  Cook until it is golden brown, about 6 minutes.  Turn the chicken over, reduce the heat to medium, and cover the pan.  Cook until cooked through, 10-15 minutes.  Transfer chicken to a platter and tent with aluminum foil.

Pour off all but one TB of fat from the pan and return to medium heat.  Add the shallots and cook, stirring frequently, until fragrant, about 1 minute.  Add the wine, scraping up any bits from the bottom of the pan, and simmer until most of the wine has evaporated.  Add the tomatoes and cook, stirring often and pressing down on them with the back of a spoon, until they start to break down, about 2 minutes.  Remove from heat and stir in the basil and remaining butter.  

Serve the chicken topped with your sauce, along with a fresh summer vegetable like asparagus.

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