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One-Pan Roast Chicken and Shallots<\/p>\nOne-Pan Roast Chicken and Shallots<\/p>\n
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2 tablespoons unsalted butter<\/p>\n
12 to 15 whole medium shallots, peeled, halved if large<\/p>\n
kosher salt to taste<\/p>\n
2 tablespoons Dijon mustard<\/p>\n
a few sprigs tarragon or thyme<\/p>\n
2 cups white wine<\/p>\n
fresh-cracked black pepper<\/p>\n
8 bone-in skin-on chicken thighs or drummies or a combination<\/p>\n
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Preheat the oven to 400\u00baF. Melt the butter in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the shallots to the pot, season with salt, and saut\u00e9 them in the butter until they begin to soften and caramelize, approximately 10 to 12 minutes. Lower the heat as needed if shallots are browning too quickly. Add the mustard and thyme and stir until the mustard coats the shallots evenly and begins to brown. Add the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to release any brown bits. Meanwhile, season the chicken pieces generously with salt and pepper on both sides. When the wine simmers, add the chicken pieces to the pan and transfer the pan to the oven. Cook for 40 to 50 minutes or until the skin is nicely brown and crisp. Remove pan from oven. Using a spoon, swirl around the sauce and take a taste. If it tastes good, serve it. If it tastes fatty, transfer the meat and shallots to a platter, pour the juices into a Pyrex and let them sit until the fat rises, about 5 minutes. Skim off the fat. Return the juices, chicken and shallots to the pan. Return to the oven or bring to a simmer stove top to reheat. If chicken isn\u2019t as brown as you would like, you can stick it under the broiler too. Serve immediately with crusty bread and a salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
One-Pan Roast Chicken and Shallots 2 tablespoons unsalted butter 12 to 15 whole medium shallots, peeled, halved if large kosher salt to taste 2 tablespoons Dijon mustard a few sprigs tarragon or thyme 2 cups white wine fresh-cracked black pepper 8 bone-in skin-on chicken thighs or drummies or a combination Preheat the oven to 400\u00baF. Melt the butter in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the shallots to…<\/p>\n