By Jennifer Post
This is a great recipe for a cool night in with good company. As a main course, this is an affordable meal and would be the perfect dinner for a cozy weekend at home.
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Savory Roasted Chicken Thighs with Creamy Shallot Sauce
- Total Time: 40 minutes
- Yield: Serves 3
- Diet: Omnivore
Description
Cozy up with these savory chicken thighs and a rich shallot sauce. Perfect for a weekend dinner with friends.
Ingredients
- 3 bone in, skin on, chicken thighs
- 2 tbsp olive oil
- 2 tbsp butter
- salt and pepper
- 1 clove garlic
- 1 large shallot
- 3/4 cups (178 ml) unsalted chicken stock
- 2-3 tbsp half and half
- Salt and pepper
Instructions
- Salt and pepper the skin of the chicken thighs.
- Melt olive oil and butter in a pan over medium-high heat.
- Preheat oven to 375°F (190°C).
- Place chicken thighs, skin side down, in the pan.
- Once the chicken moves freely and doesn’t stick to the pan, check if it is browned enough.
- When the chicken is sufficiently browned, roast in the oven for 20-25 minutes, or until cooked completely.
- Creamy Shallot Sauce
- While chicken is roasting, add more olive oil to the same pan the chicken was cooked in.
- Mince garlic and shallot, then sauté over medium heat until tender, for about 2 minutes.
- Add 1/4 cup of chicken stock to deglaze the pan.
- Turn heat up to medium-high and let it reduce until thickened.
- Add another 1/2 cup of chicken stock and let simmer until thick.
- Take the pan off the heat and add the half-and-half, then put it back on the stove.
- Simmer for 2 minutes, add salt and pepper to taste.
Notes
- For extra crispy skin, ensure the chicken thighs are completely dry before searing.
- To make the sauce richer, use heavy cream instead of half-and-half.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 350
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Should I sear the chicken thighs before roasting them?
Searing skin-side down in an oven-safe skillet before roasting helps render the fat and gives the skin a better color. You can then build the shallot sauce in the same pan using the drippings.
How do I know when the chicken thighs are fully cooked?
The internal temperature should reach 165 degrees Fahrenheit at the thickest part, away from the bone. The juices should also run clear when you pierce the meat.
Can I substitute shallots with onions in the sauce?
You can use yellow onion, but shallots have a milder, slightly sweeter flavor that makes a more refined cream sauce. Use about half the amount of onion since it is more pungent.
Great weeknight recipe, will be making a lot of this!
This looks delicious. I just picked up heaps of shallots from the market and was wondering what to do with them!