Recipe Index

Ingredients

• 2 lb. skin-on, bone-in chicken thighs (4–6), patted dry
• 1 Tbsp. plus ¾ tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided
• 1½ tsp. freshly ground pepper, divided
• 8 medium shallots, peeled, quartered through root ends
• 1 large lemon, sliced into ⅛"–¼"-thick rounds, seeds removed
• 12–14 pitted dates (about 8 oz.), torn in half, quartered if large
• 1 Tbsp. all-purpose flour
• 2 cups dry white wine
• 3 Tbsp. unsalted butter
• 2 tsp. Dijon mustard
• 4 sprigs thyme

Method

1. Season both sides of the patted-dry chicken thighs with 1 tablespoon Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton) and 1 tsp. freshly ground pepper.
2. Lay the thighs skin side down in a cold cast-iron or ovenproof stainless skillet, set it over medium heat, and cook undisturbed for 25 to 30 minutes, rotating the pan for even browning, until the skin is deep golden and releases easily.
3. Move the crisped chicken to a plate skin side up, and heat the oven to 375° with a rack in the middle.
4. Pour off all but about 2 Tbsp. of the chicken fat into a small heatproof bowl and keep that fat nearby.
5. Set the skillet over medium-high heat and cook the quartered shallots, lemon rounds and torn dates in the remaining fat for about 5 minutes until softened and deeply browned in spots, then move them to the plate with the chicken.
6. Lower the heat to medium, add 1 Tbsp. of the reserved chicken fat, sprinkle in the all-purpose flour, and stir for about 1 minute until a slightly darkened paste forms.
7. Pour the dry white wine in gradually, stirring constantly, bring the sauce to a simmer, and cook it for 10 to 12 minutes until it reduces, turns glossy and coats the stirring spoon.
8. Take the skillet off the heat and whisk in the unsalted butter, Dijon mustard, the remaining kosher salt (3/4 teaspoon Diamond Crystal, or 1/2 teaspoon Morton) and the remaining 1/2 tsp. pepper until the sauce is smooth.
9. Stir the shallots, lemon slices and dates back through the wine sauce, nestle the chicken in skin side up, and tuck the thyme sprigs around the thighs.
10. Bake the date chicken uncovered for 25 to 30 minutes until the thickest part of the thighs registers 165°.

Total: 1 hour 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data