One-Pan Roast Chicken with Shallots
Ingredients
The chicken and shallots
-
12 to 15
whole
medium shallots
-
8
pieces
bone-in skin-on chicken thighs or drumsticks
The sauce
-
2
tablespoons
unsalted butter
-
2
tablespoons
Dijon mustard
-
2
cups
white wine
-
kosher salt
to taste
-
fresh-cracked black pepper
to taste
-
a few sprigs
tarragon or thyme
Instructions
- Preheat the oven to 400ºF.
- Melt the butter in a large, heavy-bottomed oven-safe pot or skillet over medium-high heat.
- Add the shallots, season with salt, and sauté until softened and caramelized, about 10 to 12 minutes.
- Add the mustard and thyme, stirring until the mustard coats the shallots.
- Pour in the wine and bring to a simmer, scraping the bottom of the pot.
- Season the chicken with salt and pepper, then add it to the pan.
- Transfer the pan to the oven and cook for 40 to 50 minutes until the chicken is browned and crisp.
- Taste the sauce; if it tastes fatty, skim off excess fat before serving.
- Serve immediately with crusty bread and a salad.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
400
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
300mg
Cholesterol
80mg
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