WHY THIS RECIPE WORKS:
Less assertive than onions, with a mild garlicky flavor, shallots are a delicious way to lend oniony flavor to dishes without adding the pungency and texture of a regular onion. Here, we brought their delicate onion profile to a quick, hearty chicken dinner. Browning the chicken thighs in a skillet on the stovetop and then finishing them on a baking sheet in the oven left the skillet free for cooking the bacon and then caramelizing the shallots in the bacon fat, which deepened their flavor. You will need a 12-inch skillet with a tight-fitting lid for this recipe.
SERVES: 4
TOTAL TIME: 45 minutes
INGREDIENTS:
- 8 (5-to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 slices bacon, cut into 1-inch pieces
- 8 shallots, peeled and halved lengthwise
- ½ cup brandy
- ¼ cup water
- ½ cup heavy cream
- 1 tablespoon minced fresh thyme
INSTRUCTIONS:
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 8 minutes. Transfer chicken to prepared sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.
- Meanwhile, pour off fat from skillet. Add bacon and cook over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate, leaving fat in pan. Add shallots to skillet, cut side down. Cover and cook until well browned, about 3 minutes. Off heat, add brandy and water. Return skillet to heat and cook, covered, until shallots are tender, about 5 minutes.
- Stir in cream and thyme and simmer, uncovered, until thickened, about 3 minutes. Season with salt and pepper to taste. Transfer creamed shallots to serving platter, arrange chicken on top, and sprinkle with bacon. Serve
