Honey-Glazed Chicken and Shallots
Published Oct. 29, 2021
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds bone-in, skin-on chicken thighs or drumsticks (6 to 8 pieces)
- Salt
- 2tablespoons neutral oil, such as grapeseed or canola
- 1pound shallots (about 8), peeled and halved, quartered if large
- 3tablespoons honey
- 2tablespoons lime juice
- 1garlic clove, minced
- 1fresh hot chile, such as Thai, Scotch bonnet or serrano, minced with or without seeds
- 1tablespoon sherry vinegar
- ½cup fresh flat-leaf parsley leaves
Nutritional analysis per serving (4 servings)
527 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 28 grams protein; 708 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
- Step 1
Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
- Step 2
Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
- Step 3
Reduce heat to medium-low, and add ¼ cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
- Step 4
Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.
Private Notes
Comments
Can you roast this instead of pan frying?
A good weeknight chicken recipe: easy, quick, and delicious. The glaze imparts a lot of flavor, and the shallots were a perfect topping. We had it over a bed of basmati rice. Will be making again!
Easy, quick, and delicious. I substituted a white onion for the shallots and it still made a well balanced, flavorful sauce. The timings were spot on. Looking forward to making it again when I’m not too lazy to walk to the market for shallots.
I usually use boneless skinless thighs, but I followed the recipe using the skin on/bone in thighs. What I found was a HUGE amount of grease in the pan after cooking per directions, so I removed the thighs, poured off the grease, did the deglaze using chicken broth and added the other ingredients prior to returning the chicken to the pan for the final cook. I also, based on other comments, sliced the shallots rather than quartering so they'd caramelize faster. The Hubster declared it a keeper.
I made this Saturday evening, and it was absolutely delicious. I made per the recipe, except I used chicken stock instead of water, and used purchased hot honey. I would have liked more sauce, so I'll use more stock and a little white wine next time. I served it with white rice cooked in more chicken stock, and a spinach salad. We're looking forward to the leftovers tomorrow.
Scaled it down to a single serving, laid out on a bed of black rice, thinking the earthy/nutty flavor of the rice would balance the sweetness of the shallot and the sauce... NAILED IT! Super tasty! Will definitely make again.
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