Braised Chicken in a Lemon and Shallot Sauce

I wanted to make a braised chicken dish with shallots from a recipe I remembered saving, but I couldn't find the recipe so I winged it. 


First I heated up butter and olive oil in an oven proof skillet over medium high heat. After seasoning bone-in. Skin-on chicken thighs, I browned them in the skillet. 


While the chicken thighs browned, I sliced up a bunch of shallots. Once the thighs were browned I removed them to a plate, lowered the heat to medium, and added the shallots to the pan, stirring and scraping up the brown bits from the bottom of the pan. I cooked them until they were softened, maybe 3-4 minutes. 


Once they were softened but not really browned, I deglazed the pan with the juice of two lemons, again scraping up the brown bits.  I then added two cups of my own chicken stock. 


Back into the pan went the chicken, and for good measure I added some sprigs of thyme from my herb pot. 


I covered the pan, and put into a preheated 425 Fahrenheit oven. I checked it at 20 minutes, took the lid off, and set it under the broiler for 3 minutes, just to crisp up the skin again. 


Remove the chicken to a plate again, and toss the herbs. 


I then reduced the sauce over high heat, and finished with a tablespoon of butter. 


It would be great over rice, noodles or mashed potatoes, but just the chicken and sauce was great too. 


Braised Chicken Thighs with Shallots and Lemon Sauce

1 package bone-in, skin-on chicken thighs
2-3 tablespoons butter
1-2 tablespoons olive oil
Salt and pepper for seasoning
2 lemons
2 cups chicken stock
Several sprigs fresh thyme

Preheat oven to 425 Fahrenheit 

Over medium high heat, melt 1-2 Tablespoons butter and 1-2 Tablespoons olive oil in a large, straight-sided oven proof skillet.  Season chicken with salt and pepper. Brown the chicken on both sides, 3-4 minutes each side, or until nice and brown. 

While the chicken browns, cut shallots in half end-to-end, then slice in thin half circles. 

Remove the browned chicken to a plate, and lower the heat to medium. Add the shallots to the pan and stir to scrape up all the brown bits. Cook shallots over medium heat until softened but not browned. This should only take 3-4 minutes, but take a bite to be sure. 

Juice two lemons directly into the pan to deglaze it, and again stir to scrape up the brown bits. Add two cups of chicken stock to the pan, and bring to a boil. 

Turn off the heat and add back the chicken, and add the thyme.  Cover the skillet and place in the oven. Check at 20 minutes and if it is at least 160 Fahrenheit, take off the lid and put under the broiler for 3 minutes. 

Remove the chicken to a plate, and remove and toss the thyme.  Bring the sauce to a boil over high heat. Reduce the sauce, stirring constantly, until it reaches a consistency you desire. Add a tablespoon of butter. 

Serve the chicken with the sauce. 








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