Name: Pan-Roasted Chicken with Shallots and Dates
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken breast halves; Salt and freshly cracked pepper; 2 tablespoons grapeseed oil; 4 tablespoons (2 ounces/55 g) unsalted butter, divided; 10 shallots, peeled, larger ones halved lengthwise; 4 cloves garlic, smashed and roughly chopped; 8 to 10 sprigs fresh thyme, divided; 1/2 cup (120 ml) dry white wine; 1 1/2 cups (360 ml) low-sodium chicken stock; 8 Medjool dates, pitted and halved lengthwise; 2/3 cup (105 g) green olives, smashed and pitted; 1 1/2 tablespoons apple cider vinegar; 1 lemon, zested and juiced

Panroasted chicken with shallots and dates in a castiron skillet.

Photo by Johnny Miller

The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.

Recipe notes

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