Chicken with Caramelized Shallots and Shiitake-Wine Sauce

Name: Chicken with Caramelized Shallots and Shiitake-Wine Sauce
Yield: makes 4 to 6 servings
Ingredients: 6 bone-in chicken thighs or 4 bone-in or boneless breasts, with skin; Kosher salt and ground black pepper to taste; 2 teaspoons olive oil; 2 large shallots (about 4 ounces), thinly sliced; 2 green onions (white and light green parts), chopped; Ingredients for Shiitake-Wine Sauce (page 167, see Note)

December 9, 2011

This is a perfect autumn dish, full of rich flavor and deep color. Be sure to really press down on the chicken when you add it to the pan to help the shallots and green onions stick to the skin and form a sort of caramelized onion crust. I prefer dark meat because it is generally juicier and more flavorful, but this method works very well with both dark and light meat.

Cooks' Note

The best time to prepare the sauce is indicated in the recipe.

Recipe notes

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