Roasted Chicken Thighs with Creamed Shallots and Bacon
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Baking sheet
- Skillet
- Slotted spoon
- Aluminum foil
- Paper towel
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- Salt
- 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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