Pan-Roasted Chicken with Shallots and Dates
If we were stranded on a dessert island, this Pan-Roasted Chicken with Shallots and Dates might just be the one meal we’d eat the rest of our lives.
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Cooking tools:
- Cast iron skillet
- Instant-read thermometer
- Microplane
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 4 bone-in, skin-on chicken breast halves
- Salt
- freshly cracked pepper
- 2 tablespoons grapeseed oil
- 4 tablespoons unsalted butter, divided
- 10 shallots, peeled, larger ones halved lengthwise
- 4 garlic cloves, smashed and roughly chopped
- 8 to 10 sprigs fresh thyme, divided
- ½ cup dry white wine
- 1½ cups low-sodium chicken stock
- 8 Medjool dates, pitted and halved lengthwise
- ⅔ cup green olives, smashed and pitted
- 1½ tablespoons apple cider vinegar
- 1 lemon, zested and juiced
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