Skillet Roast Chicken With Caramelized Shallots

By Ali Slagle

Skillet Roast Chicken With Caramelized Shallots
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
1¼ hours
Rating
4(505)
Comments
Read comments

Chicken, shallots, a splash of oil and vinegar — that’s all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don’t forget some crusty bread or rice; you’ll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.

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Ingredients

Yield:4 to 6 servings
  • 3 to 4pounds bone-in, skin-on chicken pieces
  • Kosher salt and black pepper
  • 1tablespoon extra-virgin olive oil
  • 15shallots, peeled, trimmed and halved through the root
  • 2tablespoons sherry vinegar, red wine vinegar or balsamic vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

699 calories; 42 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 53 grams protein; 979 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.

  2. Step 2

    In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.

  3. Step 3

    Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.

  4. Step 4

    Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.

Ratings

4 out of 5
505 user ratings
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Comments

David

Do I need to worry about the vinegar ruining the cure of my cast iron skillet? Or should I use my stainless steel skillet? (I usually avoid cooking acidic foods in my cast iron.)

Margaux Laskey, Senior Staff Editor, NYT Cooking

Hi all! We've edited the recipe to address the issue some of you had with burnt shallots. That can happen if you use particularly lean chicken: In Step 4, check the chicken halfway through cooking. If the skillet looks dry, add a few tablespoons of water.

Tom

And why are we heating the oven?

Janoneu

Why warm the oven up ? It's all done in a skillet, on the stove top, right ? Then why the oven... I do not get it.

Lisa

Added one potato and a handful of mushrooms to turn this into a one pot complete meal. As suggested, I added a splash of white wine half way through the baking. This is a true keeper.

Jeremy

Can we just discuss for a moment how important it is to pre-salt chicken? I love this recipe, I love most Ali Slagle recipes and many of the NYT skillet chicken recipes. But one thing that isn’t emphasized enough is that the chicken should be salted and allowed to sit with the salt for at least a few hours. It makes the skin oh so crispy and wonderful. Okay that’s all.

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