Honey-Glazed Chicken and Shallots

By Yewande Komolafe

Published Oct. 29, 2021

Honey-Glazed Chicken and Shallots
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan.
Total Time
40 minutes
Rating
4(1,428)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 2pounds bone-in, skin-on chicken thighs or drumsticks (6 to 8 pieces)
  • Salt
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

527 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 28 grams protein; 708 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pat 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.

  2. Step 2

    Add 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.

  3. Step 3

    Reduce heat to medium-low, and add ¼ 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.

  4. Step 4

    Toss 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,428 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Linda

Absolutely. Put in baking dish, skin side down for 30 minutes. 425. Add all the ingredients around the chicken. Turn and finish skin side up. You may have to remove the shallots earlier but the chicken will be super crispy and your sauce will be yummy. Essentially, you are rendering the fat and then when you turn the chicken over the skin becomes perfectly crispy. It's my Puerto Rican daughter-in-law's basic recipe which she makes with Adobo, olive oil and sweet wine. The method is simple.

catherine

Can you roast this instead of pan frying?

JS

A good weeknight chicken recipe: easy, quick, and delicious. The glaze imparts a lot of flavor, and the shallots were a perfect topping. We had it over a bed of basmati rice. Will be making again!

Anne Ashby

Why do these recipes make so little of the delicious sauce??? Every comment is the same: double the sauce!! Honestly I usually triple it;)

geteb

Extraordinary flavor for not much effort. Used my garden shallots, forgot the serrano pepper so added a pinch of red pepper flakes, doubled the sauce &, like Sandy, used a metal mesh pan cover to avoid grease splash but allow steam to escape. Still happy my cleaning lady deals with my stove.....Absolutely delicious & will be making again soon.

MP

This was absolutely delicious. I did not have shallots or a pepper and substituted finally sliced garlic and pickled jalapeños. It was still one of the most delicious things I have eaten in a long time. I made steamed green beans and then used the sauce from the chicken over them. So easy so good.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.