I’ve slowly started transitioning to liking chicken thighs more than chicken breast. Don’t get me wrong they each have a purpose, but I find the thighs have so much more flavor. Plus…crispy skin. This recipe for chicken thighs in shallot sauce can easily become a go to one pan meal for a family. Or if you want a bit of a heavier recipe you can go for my chicken thighs in apple rosemary cream sauce
I use shallots because in my opinion they make any sauce better. You can use onion if that’s all you can find, but I really suggest trying to find shallots for this recipe. If there was something you could leave out, it would be the cream. I add it because I like the thickness, but it could totally be excluded if you wanted a lighter sauce.
This recipe can be made completely in one pan, which really helps with the cleanup. The first thing you have to do is ‘fry’ the chicken thighs in hot oil. You want a nice crispy skin, with the inside still being tender and juicy. As we are not finishing this dish in the oven, you have to completely cook the chicken in the beginning. I do about 7 minutes a side, but test one to make sure they are done before you stop cooking.
Once the chicken is done I remove it and set it aside. Back into the same pan I add a good amount of butter (about 3 tbsp) and the shallots. I lower the heat to medium low and let the shallots saute in the butter until soft. Then I add in very thinly sliced garlic. You can do minced garlic, but I find thinly sliced to be better for this recipe.
I let the garlic saute in the sauce for a minute, and add some salt and pepper. Remember, you want the shallot to be the main flavor in this sauce. At this point your sauce could be done. You could add the chicken back in, spoon over the sauce, plate, and serve. However if you want a thicker sauce you should add some cream. Just about 50 ml should do the trick. Whisk everything together and let thicken, then add the chicken thighs and coat.
I served these chicken thighs in shallot sauce with some balsamic marinated yellow bell pepper and tomato. Truth be told, the combination doesn’t work because the acidity cuts the savoriness of the shallot sauce, but it gave a nice color pop. I would recommend topping with fresh spinach or arugula for color when you make it at home.
CHicken Thighs In Shallot Sauce
- 8 Chicken Thighs bone in, skin on
- 6 Shallots thinly sliced
- 4 cloves Garlic thinly sliced
- 2 tbsp Olive Oil
- 3 tbsp Butter
- 50 ml Heavy Cream
- 1 tsp Black Pepper freshly cracked
- 1 pinch Salt or to taste
Topping (optional, fresh greens are probably a better pairing)
- 15 Cherry Tomatoes halved
- 1 Bell Pepper yellow, sliced into strips
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Glassa
- In a skillet on medium high add the olive oil. When hot add the chicken thighs skin side down and cook for 7 minutes. Flip and cook another 7, then test for done-ness. If cooked through, set aside.
- Back into the pan (you don't need to clean it) add the butter and the shallots. Let cook for a few minutes until softened and then add the garlic. Add the salt and pepper and give everything a good stir, making sure nothing is sticking to the bottom of the pan. (You can end the sauce here if you don't want to use cream)
- Add the cream and whisk everything together. Let reduce slightly and then add the chicken thighs back in. Coat them in the sauce, plate, and serve.