Ina Garten Chicken with Shallots
This recipe features bone-in, skin-on chicken (usually thighs or breasts) roasted with halved shallots until tender and golden. The star is the deeply flavorful pan sauce made from white wine, Dijon mustard, and white wine vinegar. The shallots soften and melt into the sauce, adding a mild, sweet depth that pairs perfectly with the crispy chicken.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Category: Main Course
- Method: Roasting and stovetop searing
- Cuisine: American
Ingredients
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4 bone-in, skin-on chicken thighs (or breasts)
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Kosher salt and freshly ground black pepper
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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4 large shallots, peeled and halved
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½ cup dry white wine (such as Sauvignon Blanc)
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1 tablespoon white wine vinegar
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1 tablespoon Dijon mustard
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1 tablespoon crème fraîche or heavy cream (optional)
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Fresh thyme sprigs (optional, for garnish)
Instructions
Preheat and season
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Preheat oven to 425°F (220°C). Pat chicken dry and season generously with salt and pepper.
Sear the chicken
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In a large ovenproof skillet, heat olive oil and butter over medium-high heat.
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Place chicken skin-side down and sear for about 5–6 minutes, until golden. Turn and cook 2 minutes more. Remove chicken and set aside.
Cook the shallots
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Add shallots to the same skillet. Sauté until lightly browned and caramelized, about 5 minutes.
Deglaze and build sauce
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Pour in white wine and vinegar. Stir to deglaze the pan, scraping up any brown bits. Whisk in mustard and let the sauce simmer for 2 minutes.
Roast everything together
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Return chicken to the pan, skin-side up. Spoon some sauce and shallots over.
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Transfer skillet to the oven and roast for 20–25 minutes, or until chicken is cooked through (165°F internal temperature).
Finish with optional cream
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Remove from oven. Stir in crème fraîche or a splash of cream for added richness.
Serve warm
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Plate the chicken with shallots and spoon pan sauce over the top. Garnish with thyme if using.