The perfect easy chicken recipe to tackle your first French pan sauce.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

Heat a sauté pan over medium heat and add 1 tablespoon of oil and 20 grams of butter.

Season the chicken thighs with salt and pepper and place them skin-side down in the pan.

Cook the chicken for about 5-10 minutes until browned, then flip and cook for another 15 minutes until done.

Remove the chicken and keep warm in the oven at 50°C.

In the same pan, add 50 grams of finely chopped shallots and cook until softened.

Pour in 100-150 ml of white wine and reduce by half.

Add 400 ml of store-bought stock and reduce until thickened, about 5-7 minutes.

Mix 1.5 tablespoons of arrowroot with a bit of water to create a paste and add to the sauce to thicken it.

Finish the sauce with chopped parsley and adjust seasoning with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens