10-Shallot Braised Chicken Thighs

published Nov 26, 2021
10-Shallot Braised Chicken Thighs Recipe

Generous amount of shallots, white wine, and bacon are paired with Chicken thights to create rich flavor with some slight sweetness.

Serves4 to 6

Prep30 minutes to 35 minutes

Cook1 hour

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10 shallot braised chicken thighs
Credit: Photo: Nicole Wolf | Food Stylist: Catrine Kelty

The secret to getting dinner on the table without breaking the bank, spending hours prepping, or disappointing eaters? Braising! Braising was one of the first skills I learned when I began cooking — no, not from a fancy culinary program, but from watching my mom, who would braise large cuts of beef, pork, and chicken to make a hearty sauce, an extra-saucy sandwich, or a stew to feed a crowd. 

The process of braising — or cooking something such as meat, fish, or vegetables in a heavy, covered pot with liquid — creates beautiful, deep flavor with very little work from you. Lately, I’ve been very into these shallot-braised chicken thighs, which are great for impressing my friends with a sophisticated-sounding meal. Once cooked down in fat and simmered in sauce, the shallots become sweet, silky, and rich — the perfect complement to to the savory white wine and bacon. And did I mention how tender the chicken becomes?

Credit: Photo: Nicole Wolf | Food Stylist: Catrine Kelty

Often I just treat myself to this delicious dinner, which ensures there are always leftovers for lunch the following day. Here are a few pro tips to ensure a quick and easy dinner and a happy cook.

  • Skip the tears: If you’re sensitive to slicing onions or shallots, use the slicing attachment on your food processor to do the work for you.
  • Switch up the sides: This chicken tastes great with any number of dishes. I like plain rice or rice pilaf, egg noodles or a simple pasta recipe, polenta, roasted vegetables, or a big, hearty salad.
  • Save leftover sauce: Save leftover shallot sauce to enjoy with any of the sides mentioned above, or use it as a pre-made braising sauce base to give your next dinner a quick boost of flavor.  

10-Shallot Braised Chicken Thighs Recipe

Generous amount of shallots, white wine, and bacon are paired with Chicken thights to create rich flavor with some slight sweetness.

Prep time 30 minutes to 35 minutes

Cook time 1 hour

Serves 4 to 6

Nutritional Info


  • 12 ounces

    shallots (6 to 10)

  • 4 cloves


  • 2

    large sprigs fresh rosemary leaves

  • 2

    large sprigs fresh thyme leaves

  • 3 to 4

    large sprigs fresh parsley

  • 1

    large lemon

  • 6

    bone-in, skin-on chicken thighs (2 to 2 1/2 pounds total)

  • 2 teaspons

    kosher salt, divided

  • 1 teaspoon

    freshly ground black pepper, divided

  • 1 tablespoon

    grapeseed oil, or any oil with a high smoke point

  • 6 slices

    bacon (about 6 ounces)

  • 1 tablespoon

    unsalted butter

  • 1 cup

    low-sodium chicken broth

  • 1 tablespoon


  • 1 cup

    dry white wine

  • Serving options: mashed potatoes, cooked pasta, or cooked grains


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Peel and thinly slice 12 ounces shallots (about 3 cups); mince 4 garlic cloves (about 2 tablespoons); pick the leaves from 2 large fresh rosemary sprigs, 2 large fresh thyme sprigs, and 3 to 4 large sprigs fresh parsley and finely chop (2 teaspoons of each); finely grate the zest of 1 large lemon (about 1 tablespoon).

  2. Pat 6 bone-in, skin-on chicken thighs dry with paper towels, then season all over with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper.

  3. Heat 1 tablespoon grapeseed oil in a large oven-safe frying pan over medium heat until shimmering. Add the chicken skin-side down and sear until golden-brown, 7 to 8 minutes. Flip and sear the second side until golden-brown, 7 to 8 minutes more. Meanwhile, cut 6 slices of bacon crosswise into 1-inch pieces.

  4. Transfer the chicken to a plate. Pour off and discard the fat in the pan. Add the bacon to the pan and cook until lightly browned and slightly crispy, 6 to 10 minutes. Pour off all but about 1 tablespoon of the fat in the pan. Add 1 tablespoon unsalted butter and the shallot mixture. Cook, stirring occasionally, until the shallots begin to brown and become translucent, 5 to 8 minutes. Season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

  5. Measure out 1 cup low-sodium chicken broth. Transfer 1 tablespoon to a small bowl, add 1 tablespoon cornstarch, and stir until the cornstarch is dissolved. Add this mixture, the remaining broth, and 1 cup dry white wine to the pan and simmer for 5 minutes. Return the chicken skin-side up and any accumulated juices to the pan, nestling the chicken into the sauce.

  6. Cover and transfer the pan to the oven. Bake until the sauce thickens, the chicken is very tender and an instant-read thermometer inserted into the thickest part of the chicken registers at least 165ºF, about 30 minutes. Serve with mashed potatoes, pasta, or grains.

Recipe Notes

Chop with a food processor: For easy prep, place the peeled shallots, garlic, and herbs in a food processor fitted with the blade attachment and process until finely chopped.

Non alcoholic substitutions: If you would like to leave the wine out, substitute it with an additional cup of chicken broth.

Using dried herbs: Swap out the fresh herbs with a teaspoon each of dried herbs.

Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.