Caramelized shallots are delicious, that’s a fact. But shallots caramelized in chicken drippings? That’s just next level. Here, they’re served with crispy chicken thighs, a rosemary-garlic sauce, and green beans, for a dinner that is rich and satisfying, yet balanced. If you want to make this even heartier, serve with buttered, toasted bread. Some grocery stores sell pre-peeled shallots, so if you’re willing to spend a bit more cash, they’ll speed prep up quite a bit. Serve this with a light, peppery red wine or a medium bodied white.
8 bone-in, skin-on chicken thighs
1¼ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
8 shallots, peeled and halved
1 tablespoon chopped fresh rosemary
2 cloves garlic, finely chopped
¾ cup chicken broth
8 ounces green beans, trimmed
2 tablespoons unsalted butter
Sat fat 9g
How to Make It
Preheat oven to 475°F. Season chicken with ¾￼ teaspoon salt and ￼½ teaspoon pepper. Heat oil in a large oven-safe skillet over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides, 10 to 12 minutes. Transfer chicken to a plate.
Add shallots to skillet and cook until browned, about 5 minutes. Add rosemary, garlic, and broth and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken is cooked through and shallots are tender, 15 to 20 minutes.
Transfer chicken to a plate. Place skillet over medium-high; add beans and remaining ½ teaspoon salt and ￼¼ teaspoon pepper. Simmer until sauce is thickened and beans are crisp-tender, 3 to 4 minutes. Stir in butter. Serve chicken with vegetables and sauce.
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