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Chicken with Shallot Sauce Recipe

Chicken with Shallot Sauce Recipe

“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. YIELD:4 servings


  • 6 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


  • 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.

Nutritional Facts

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

Reviews for Chicken with Shallot Sauce

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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."

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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Wine Pairings

Full-Bodied White Wine

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