Updated: May 28, 2020
Here is another recipe from a few years ago, its right before we moved full time to Pa., It pretty simple and quick. I originally used boneless chicken breast but I adapted to use bone-in, better flavor, and the chicken will be moist.
3 to 4lbs. bone-in chicken or 1lb. bone-less chicken
½ cup dry white wine
2 limes, zested and juiced
2 shallots, minced
6 cloves of garlic, minced
2 tablespoons of unsalted butter
1 to 2 tablespoons of agave – taste the sauce and add as needed if to tart for your taste
½ teaspoon ground cumin
½ teaspoon red pepper flakes – optional
Large handful of fresh cilantro, chopped and stems removed
Salt and pepper to taste
Pat chicken dry and season well.
In a large deep skillet over medium-high heat, place butter and a drizzle of oil, whisk to combine, once shimmering, working in batches brown chicken on both sides, 4 to 5 minutes bone-in and 3 to 4 minutes bone-less, remove, repeat.
Once done, using the same pan, reduce heat to medium, add shallots, garlic, cumin, and red pepper flakes, sauté for 30 seconds. Now add wine, deglazing the pan, scraping all the good bit from the bottom, next whisk in agave, lime zest, and juice, reduce heat some more and simmer for 3 to 4 minutes. Return chicken to skillet, cover, and simmer until chicken is done through. Flip chicken during the cooking process. Remove chicken when done, placing on a serving platter, add half the cilantro to skillet and whisk, to combine, remove from heat, let sit for a few minutes, then pour over chicken and garnish with remaining cilantro – Enjoy
It’s great to use this chicken in Tacos, when you remove the done chicken, shred and return to the sauce.