Caramelized Shallot Chicken

This is a basic chicken dish with a rich and savory twist!  It's rich shallot sauce goes great with mashed potatoes, but you also need a simple green side to help cut through the richness.

Caramelized Shallot Chicken

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 Tbsp. olive oil
• 4 Tbsp. butter
• 2 lb. shallots, peeled, with roots intact, large ones sliced in half
• 3 Tbsp. sugar
• 3 Tbsp. red wine vinegar
• Salt and pepper, to taste
• 1/2 cup parsley, chopped

Serves 4
Cook time: 40 minutes

​Preheat oven to 400.
Heat a deep sauté pan (ovenproof) on medium-high heat; salt and pepper chicken on both sides.  When oil shimmer add chicken, skin-side down, to pan and cook until skin is golden and browned.  Flip chicken and cook other side until browned.  When chicken is browned on both sides, remove from pan and set aside.
Melt butter in the pan, add the shallots, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the sugar, vinegar, salt, and pepper and toss well.
Add chicken to pan; place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots and thickness of chicken; Shallots should be tender and chicken should be 165; if shallots start to burn cover until chicken is cooked through. 
Serve chicken on a bed of shallots, garnished with parsley.  Mashed potatoes are a great side dish!