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Chicken with Shallot Sauce

 Chicken with Shallot Sauce
“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.
4 ServingsPrep: 10 min. Cook: 50 min.


  • 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


  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving 2 tablespoons
  • drippings.
  • 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°.
  • 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,

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Chicken with Shallot Sauce (continued)

Nutritional Facts: 32 g fat (10 g saturated fat), 148 mg cholesterol, 658 mg sodium, 25 g carbohydrate, 1 g fiber, 48 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now