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The key ingredients for Ina Garten's Chicken with Shallots recipe include chicken thighs, shallots, and garlic. You also need olive oil, salt, black pepper, smoked paprika, thyme, honey, and chicken broth. Each ingredient plays a vital role in making this dish flavorful and satisfying.

Ina Garten's Chicken with Shallots

Impress your dinner guests with Ina Garten's Chicken with Shallots, a delightful dish that perfectly blends flavor and comfort. This easy-to-follow recipe guides you through every essential step, from key ingredients to cooking techniques, ensuring that your chicken is juicy and delicious. Discover the secret to caramelizing shallots and creating a satisfying meal everyone will adore. Click through to explore the full recipe and start cooking today!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

6 large shallots, sliced

4 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 tablespoon honey

1/2 cup low-sodium chicken broth

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large oven-safe skillet, heat the olive oil over medium-high heat.

      Pat the chicken thighs dry with paper towels, then season both sides with salt, black pepper, and smoked paprika.

        Carefully place the chicken thighs skin-side down in the skillet and sear for about 5 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.

          In the same skillet, add the sliced shallots and cook for about 5 minutes, stirring occasionally until they begin to soften and caramelize.

            Add the minced garlic and thyme to the skillet, stirring well for 1 minute until fragrant.

              Pour in the chicken broth and honey, scraping the bottom of the skillet to deglaze any flavorful bits stuck to the pan.

                Return the chicken thighs to the skillet, skin-side up, ensuring they are nestled among the shallots.

                  Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.

                    Once cooked, remove from the oven and let rest for a few minutes before serving.

                      Garnish with freshly chopped parsley for a vibrant touch.

                        Prep Time: 10 min | Total Time: 50 min | Servings: 4

                          - Presentation Tips: Serve the chicken thighs directly from the skillet for a rustic look, or plate each thigh with a generous scoop of caramelized shallots and sauce drizzled over the top. Add a side of roasted vegetables or creamy mashed potatoes for a complete meal.