Chicken with Shallots

When David Lebovitz posted a recipe for caramelized shallot chicken, I knew I had to try it. Chicken is a cheap, healthy, and easy dinner, and I was blown away by how great his looked and then later by how great mine tasted. This has become a favorite Monday night dinner of mine.

I love shallots, and recently started using them in place of regular onions in many of my recipes. I always have shallots in my onion bowl, so after reading this recipe, I didn’t have to do much shopping, and that totally added to the awesomeness of this dish.

Since I (often) only cook for two, I didn’t buy a whole chicken and chop it up myself. Instead, I bought four chicken thighs with the bones. I like to use dark meat chicken when I only cook pieces because it has more flavor, and I never use just legs because I think they just don’t have enough meat. Thighs are perfect for this, and I always cook them with the skin on.

After making this once in my big Corningware (which, by the way, I’m really mad at*) I decided that next time I’d try it in my dutch oven. It didn’t end up tasting different. It can be made in other cooking vessels, too, as long as all the pieces fit and they’re not too crowded.

Oh, and I halved David Lebovitz’s recipe (that he adapted from Susan Herrmann). Make the full recipe for four people, or double the recipe for Shabbat dinner or when you have company.


  • 4 of your favorite chicken pieces (I used thighs)
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 tablespoon soy sauce
  • 2 shallots, minced
  • Kosher salt
  • Freshly ground black pepper
  • Flat-leaf parsley, coarsely chopped


1. Preheat the oven to 425 degrees (if you live in my apartment, it takes about an hour for the oven to actually get that hot)

2. In your baking dish (remember it has to fit all the chicken pieces in a single layer) mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.

3. Toss the chicken in the mixture and make sure it is covered with sauce and shallots. Turn the chicken skin side up.

4. Roast the chicken for 20 minutes, then turn the pieces over. Scrape the sides and coat with the sauce and shallots again.

5. Bake for another 20 minutes until the skin is crisp and the shallots are caramelized.

6. Sprinkle with chopped parsley and serve.


*My Corningware complaint is that it used to be completely awesome. White glass, which means that if you’re not so strict you can use it for meat and dairy. Oven-proof, stove-proof, dishwasher, freezer, and microwave safe – what more can you ask for in a piece of cooking equipment? Oh, I forgot to mention the covers. Well, ignoring the fact that it was flowery and kinda dorky. My mom had a whole set, and she used it often. When they revamped the look and made the French White style, it was definitely a kitchen must-have. My mom bought those, too. They came in handy because some of her blue flower ones broke over the years. But then, without telling me, they changed how they made it and it’s not longer stove-top safe. This was after I bought an entire set, threw out the box, and used one piece…so now I have a cabinet full of not-s0-awesome Corningware that I don’t use as often as I should, considering the amount of pieces I have and the amount of money that was spent on it. Hey, at least I got four cute ramekins that I can make souffles in (and yes, I have a recipe that you will see some day soon, just need to take better blog-worthy pictures to share with you).