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!
Absolutely. Put in baking dish, skin side down for 30 minutes. 425. Add all the ingredients around the chicken. Turn and finish skin side up. You may have to remove the shallots earlier but the chicken will be super crispy and your sauce will be yummy. Essentially, you are rendering the fat and then when you turn the chicken over the skin becomes perfectly crispy. It's my Puerto Rican daughter-in-law's basic recipe which she makes with Adobo, olive oil and sweet wine. The method is simple.
great recipe. put it out a week beforethe holiday so we have a chance to make it for the holiday.
I’m going to try this with the cold pan method - start chicken skin side down in cold pan turned to medium. After chicken is browned on both sides, then add shallots and deglaze pan. Love the crispy skin you get that way AND the yummy schmaltz!
Cooking the chicken covered in the last step will overcook the thighs, soften the crispy skin, and make it soggy. Wouldn't it be better to transfer the chicken to a roasting pan or an oven-safe skillet and roast it in the oven before returning it to the pan with the honey and shallots?
Absolutely right. The method given ruins the crispy skin, and basically negates the reason for cooking with the skin on (although skin-on does render some good fat). Do it your way, and pull it at 185-190 to get optimal texture