Recipe Review: Braised Chicken with Shallots

A couple days ago we recommended a recipe for Braised Chicken with Shallots. Well, we weren't just talking; it looked so good that we cooked it too, and now we are going to tell you just how good it is in real life.
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This is a super easy dish. We pulled it together in a rather short amount of time, which made us happy. But it also is one of these dishes that makes great leftovers, so even if it had taken longer we wouldn't have complained. We got at least four meals out of it.

Here are our thoughts and modifications on this recipe.

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• The recipe calls for bone-in, skinless thighs, but we used a combination of boneless and bone-in. We like the boneless thighs better; they fit in our Dutch oven better, and they weren't as much trouble to eat.

• If peeling a dozen shallots sounds daunting, try our time-saving tips here.

• Brown the thighs well; this is where a lot of the flavor comes from.

• Building the sauce was easy enough, but we were surprised that the principal braising liquid was water. We substituted chicken broth.

• We also added some red pepper flakes, for zing; this dish is flavorful, but in a very subdued way.

• Tomatoes are out of season, so we drained a large can of peeled plum tomatoes, and cut each tomato into quarters. We added these at the end.

Overall, this recipe made our week. The thighs simmer for an hour, and they get so soft and tender that they practically melt in your mouth. The sauce is delicious, too, with a deep, flavorful combination of wine, broth, and mustard.

• Get the recipe: Braised Chicken with Shallots at Martha Stewart

Related: Recipe: Chicken with Shallot-Apricot Sauce

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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