Honey-Glazed Chicken and Shallots
The combination of a sweet glaze, tangy shallots and pan-roasted chicken makes this a quick but decadent one-pan meal. Caramelizing shallots first, then tossing them with sherry vinegar gives them a pickled but syrupy bite. A little heat from a spicy chile and some freshness from parsley leaves balance this flavorful dish. Serve right off the stove, over cooked grains or alongside a crisp salad.
- Serves: 4 persons
- 2pounds bone-in, skin-on chicken thighs or drumsticks (6 to 8 pieces)
- 2tablespoons neutral oil, such as grapeseed or canola
- 1pound shallots (about 8), peeled and halved, quartered if large
- 3tablespoons honey
- 2tablespoons lime juice
- 1garlic clove, minced
- 1fresh hot chile, such as Thai, Scotch bonnet or serrano, minced with or without seeds
- 1tablespoon sherry vinegar
- ½cup fresh flat-leaf parsley leaves
Step 1Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
Step 2Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
Step 3Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
Step 4Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.