One Pan Honey Glazed Chicken with Shallots

Hello, welcome to Djalali Cooks. Today we have a wonderfully simple One Pan Honey Glazed Chicken with Shallots. I love the shallot preparation for this dish, in fact it’s one of those components that is worth hanging on to for all kinds of other dishes; I am thinking steak, or steamed veggies. They’d be great on a salad or topping roasted potatoes, or an omelet. We have a few chicken thighs, too and the whole thing gets a drizzle of spicy, sweet pan sauce. Let’s go for it!

The Shallots

Before we get the shallots going, pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside. Now on to the shallots!

This original recipe by Yewande Komolafe calls for 1 pound of shallots, which equates to about 8 shallots. I found very large shallots, so I went with 6 bulbs, a few of which had two shallots in one bulb. Slice the ends off and peel the shallots, and since we want them in bite size pieces, slice them in half lengthwise, then in half crosswise. If you have smaller shallots, just slice them in half crosswise or lengthwise.

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes. While the shallots are softening and browning, we can prep the rest of the ingredients.

We have: 1/4 cup of water; 3 tablespoons of honey; 1 clove of garlic, minced; 2 tablespoons lime juice; 1 chile pepper (I have a Serrano, but you can use jalapeño or Thai), diced with the seeds and ribs for extra heat, or without the ribs and seeds for a milder heat. Measure out 1 tablespoon of sherry vinegar – we will save this to dress the shallots and parsley just before plating the dish.

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

The Chicken Thighs

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.

Building the Pan Sauce

To build the pan sauce and finish off the chicken, reduce the heat to medium-low, or of you are using a cast iron skillet reduce the heat to low, and add 1/4 cup of water to skillet. Stir the water around the chicken and scrape up any browned bits from the bottom. Then add the lime juice, honey and the minced garlic and diced pepper.

Stir the pan sauce ingredients together around the chicken pieces and cover the pan loosely with a sheet of aluminum foil and let cook for about 8 minutes, until the chicken is fully cooked through. The chicken is ready when it temps at 168-170 degrees.

With the foil cover removed, increase the heat to high and let cook for about 2 minutes to thicken the pan juices.

While the pan juices are thickening, add 1/2 cup of chopped parsley to the bowl of cooked shallots and add the tablespoon of sherry vinegar. Stir this together and season with a pinch of Kosher salt. Set aside.

Turn the heat off the chicken and let’s plate it up!

Plate it Up!

I am serving this dish over rice, because chicken and rice goes together like…chicken and rice. Lol! To plate this One Pan Honey Glazed Chicken with Shallots, lay a chicken thigh on a plate.

Top with a spoon full of the dressed shallots and parsley mixture. Then spoon the honey chili pan juices over the whole thing.

One Pan Honey Glazed Chicken with Shallots

This dish is really wonderful! It has all of my favorite flavor combinations; it’s lightly sweet with the honey; the dressed caramelized shallot and parsley mixture brings some acid; the heat from the Serrano pepper is just hot enough, but not too hot; and the chicken is juicy, tender and savory. A very well-rounded dish that came together in one pan, in about 30 minutes. Serve it over rice, salad greens, rice noodles, or potatoes…it’s a perfect weeknight meal.

Thank you all so much for joining me today for this quick and easy, one pan meal. Today might be Wednesday, but this would be a perfect Sunday Supper too! As I mentioned at the top, the dressed, lightly caramelized shallots and parsley mixture is a really great condiment to top all kinds of other dishes, so be sure to pin this recipe to Pinterest to keep that shallot topping handy! Take care and be well everyone, xo Kelly

Key Equipment

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One Pan Honey Glazed Chicken with Shallots

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course – American

By Original Recipe by Yewande Komolafe via NYT Cooking – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes

This One Pan Honey Glazed Chicken with Shallots is a one-pan wonder with notes of honey, chili pepper heat with dressed shallots and parsley.

Ingredients

• 2 lbs. Bone-in, Skin-on Chicken Thighs or Drumsticks (4 to 8 pieces)
• Kosher Salt
• 2 tbsp. Neutral Oil, such as Grapeseed or Canola, divided
• 1 lb. Shallots (about 8), peeled and halved, quartered if large
• 3 tbsp. Honey
• 2 tbsp. Fresh Lime Juice
• 1 Garlic Clove, minced
• 1 Fresh Hot Chile, such as Thai, Jalapeño or Serrano, minced with or without seeds
• 1 tbsp. Sherry Vinegar
• 1/2 cup Chopped Flat Leaf Parsley

Instructions

1

Pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside.

2

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes.

3

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

4

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.

5

To build the pan sauce and finish off the chicken, reduce the heat to medium-low, or of you are using a cast iron skillet reduce the heat to low, and add 1/4 cup of water to skillet. Stir the water around and scrape up any browned bits from the bottom. Then add the lime juice, honey and the minced garlic and diced pepper.

6

Stir the pan sauce ingredients together around the chicken pieces and cover the pan loosely with a sheet of aluminum foil and let cook for about 8 minutes, until the chicken is fully cooked through. The chicken is ready when it temps at 168-170 degrees.

7

With the foil cover removed, increase the heat to high and let cook for about 2 minutes to thicken the pan juices.

8

While the pan juices are thickening, add 1/2 cup of chopped parsley to the bowl of cooked shallots and add the tablespoon of sherry vinegar. Stir this together and season with a pinch of Kosher salt. Set aside.

9

Transfer 1-2 chicken thighs to a plate and top with some of the dressed shallots. Drizzle pan sauce over the shallot-topped chicken and serve.

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