Chicken in Shallot Gravy
Indulge in the comfort of a hearty, home-style meal with this Chicken in Shallot Gravy recipe, a dish that combines tender, seared chicken thighs with a rich, caramelized shallot-infused sauce. Perfectly seasoned and simmered to perfection, the golden pan-fried chicken is bathed in a velvety gravy crafted from butter, garlic, chicken stock, and optional heavy cream for added indulgence. The shallots lend a subtle sweetness, while fresh thyme adds an herbaceous finishing touch. This one-pan recipe is easy to prepare and takes just under an hour, making it an excellent choice for a cozy midweek dinner or a weekend treat. Serve this dish with creamy mashed potatoes, fluffy rice, or crusty bread to soak up the luscious gravy—comfort food at its finest! Keywords: chicken in shallot gravy, caramelized shallots, creamy chicken recipe, easy one-pan dinner, comfort food recipes.
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Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 medium Shallots (thinly sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon All-purpose flour
- 2 cups Chicken stock
- 2 sprigs Fresh thyme (optional, for garnish)
- 0.25 cup Heavy cream (optional, for creamier gravy)
Directions
Step 1
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Set them aside to come to room temperature while you prepare other ingredients.
Step 2
Heat the olive oil in a large skillet or shallow pan over medium-high heat. Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes without disturbing them until the skin is golden and crispy. Flip and sear the other side for another 2-3 minutes. Transfer the chicken to a plate and set aside.
Step 3
Reduce the heat to medium and add the butter to the same pan. Once melted, stir in the sliced shallots with a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the shallots are softened and caramelized.
Step 4
Add the minced garlic to the shallots and cook for another 1 minute, stirring constantly, until fragrant.
Step 5
Sprinkle the flour over the shallots and garlic, stirring well to coat them evenly. Cook the mixture for 1 minute to remove the raw flour taste.
Step 6
Slowly pour in the chicken stock while continuing to stir to prevent lumps from forming. Bring the mixture to a simmer and stir until the gravy thickens, about 3-4 minutes.
Step 7
Return the seared chicken thighs to the pan, nestling them into the gravy. Reduce the heat to low, cover with a lid, and let the chicken simmer gently for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F). Flip the chicken halfway through cooking for even heating.
Step 8
If you’d like a creamier gravy, stir in the heavy cream during the last 5 minutes of cooking.
Step 9
Taste the gravy and adjust the seasoning with additional salt if necessary.
Step 10
Garnish with fresh thyme sprigs before serving. Serve hot alongside mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
| Serving size | (1636.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2272.4 |
| Total Fat 173.6g | 0% |
| Saturated Fat 58.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 657.6mg | 0% |
| Sodium 4329.5mg | 0% |
| Total Carbohydrate 44.7g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 18.1g | |
| Protein 141.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 245.3mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 1798.1mg | 0% |
Source of Calories