Chicken with Shallot Sauce Recipe
Chicken with Shallot Sauce Recipe photo by Taste of Home
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Chicken with Shallot Sauce Recipe

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“Even though it doesn't take long to put together, this flavorful chicken tastes like it simmered all day. It’s wonderful with mashed potatoes and a green vegetable.”—Kathy Anderson, Rockford, Illinois

KATHY’S TIP: You can easily peel the garlic cloves by smashing them slightly with the flat side of a chef’s knife, or buy cloves that are already peeled to save time.
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES: 4 servings


  • 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 shallots, thinly sliced
  • 1 cup water
  • 1 whole garlic bulb, cloves separated and peeled
  • 1/2 cup balsamic vinegar

Nutritional Facts

7 ounces cooked chicken with 1/3 cup sauce: 583 calories, 32g fat (10g saturated fat), 148mg cholesterol, 658mg sodium, 25g carbohydrate (8g sugars, 1g fiber), 48g protein.


  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
  2. Sprinkle chicken with salt and pepper; brown in drippings. Remove and keep warm. Add shallots; cook and stir until tender. Stir in water and garlic. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer inserted in thigh reads 170°-175°.
  3. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices. Mash garlic; add vinegar. Bring liquid to a boil; cook until slightly thickened. Spoon over chicken; sprinkle with reserved bacon. Yield: 4 servings.
Originally published as Chicken with Shallot Sauce in Taste of Home August/September 2011, p67

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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danid User ID: 5870512 192011
Reviewed Aug. 18, 2011

"This was good but I found it was alot more work then I had anticipated so I probably won't make it again. I thought it was a little too vinegary as well."

aug2295 User ID: 4631582 123824
Reviewed Jul. 25, 2011

"This was delicious. It did require a bit of prep, slicing the shallots and peeling the garlic and some monitoring, but on the whole, it was easy to make and tasted delicious."

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