Description
Cozy up with these savory chicken thighs and a rich shallot sauce. Perfect for a weekend dinner with friends.
Ingredients
Units
Scale
- 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