Roasted Chicken Thighs with Creamed Shallots and Bacon
By America's Test KitchenPublished on August 11, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmedSalt and pepper 1 tablespoon vegetable oil 4 slices bacon, cut into 1-inch pieces8 shallots, peeled and halved lengthwise½ cup brandy ¼ cup water ½ cup heavy cream 1 tablespoon minced fresh thyme
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 8 minutes. Transfer chicken to prepared sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.
- Meanwhile, pour off fat from skillet. Add bacon and cook over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Add shallots to now-empty skillet, cut side down. Cover and cook until well browned, about 3 minutes. Off heat, add brandy and water. Return skillet to heat and cook, covered, until shallots are tender, about 5 minutes.
- Stir in cream and thyme and simmer, uncovered, until thickened, about 3 minutes. Season with salt and pepper to taste. Transfer creamed shallots to serving platter, arrange chicken on top, and sprinkle with bacon. Serve.
Time
30 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
4 slices bacon, cut into 1-inch pieces
8 shallots, peeled and halved lengthwise
½ cup brandy
¼ cup water
½ cup heavy cream
1 tablespoon minced fresh thyme
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
4 slices bacon, cut into 1-inch pieces
8 shallots, peeled and halved lengthwise
½ cup brandy
¼ cup water
½ cup heavy cream
1 tablespoon minced fresh thyme
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
4 slices bacon, cut into 1-inch pieces
8 shallots, peeled and halved lengthwise
½ cup brandy
¼ cup water
½ cup heavy cream
1 tablespoon minced fresh thyme
Why This Recipe Works
Browning the chicken in a skillet on the stovetop and then finishing it on a baking sheet in the oven leaves the skillet free for caramelizing the shallots.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 8 minutes. Transfer chicken to prepared sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.
- Meanwhile, pour off fat from skillet. Add bacon and cook over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Add shallots to now-empty skillet, cut side down. Cover and cook until well browned, about 3 minutes. Off heat, add brandy and water. Return skillet to heat and cook, covered, until shallots are tender, about 5 minutes.
- Stir in cream and thyme and simmer, uncovered, until thickened, about 3 minutes. Season with salt and pepper to taste. Transfer creamed shallots to serving platter, arrange chicken on top, and sprinkle with bacon. Serve.
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