Roasted Chicken Thighs with Creamed Shallots and Bacon | America's Test Kitchen
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.
Keywords
- Pork
- Vegetables
- Chicken
- Main Courses
- Weeknight
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
- 1/2 cup brandy
- 1/4 cup water
- 1/2 cup heavy cream
- 1 tablespoon minced fresh thyme
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