Rating: 4 stars
88 Ratings
  • 5 star values: 55
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 4
  • 88 Ratings

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.


Credit: Greg Dupree

Recipe Summary

20 mins
40 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

449 calories; fat 27g; saturated fat 9g; cholesterol 173mg; fiber 5g; protein 30g; carbohydrates 25g; sodium 812mg; sugars 11g.