This is a perfect autumn dish, full of rich flavor and deep color. Be sure to really press down on the chicken when you add it to the pan to help the shallots and green onions stick to the skin and form a sort of caramelized onion crust. I prefer dark meat because it is generally juicier and more flavorful, but this method works very well with both dark and light meat.

　　

Ingredients

makes 4 to 6 servings

　　6 bone-in chicken thighs or 4 bone-in or boneless breasts, with skin

　　Kosher salt and ground black pepper to taste

　　2 teaspoons olive oil

　　2 large shallots (about 4 ounces), thinly sliced

　　2 green onions (white and light green parts), chopped

　　Ingredients for Shiitake-Wine Sauce (page 167, see Note)

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Lightly season the chicken with salt and pepper. In a large, ovenproof skillet, heat the oil over medium heat until hot but not smoking. Add the shallots and green onions and cook, stirring, just until beginning to brown, about 2 minutes. Arrange the chicken over the onions skin-side down and use a spatula to firmly press each piece of chicken into the onions. Cover the skillet and cook until the shallots and green onions are browned and sticking to the skin of the chicken and the chicken is almost completely cooked, 8 to 10 minutes. Uncover and transfer the pan to the oven until the chicken is completely cooked, about 15 minutes.

　　

Step 3

Meanwhile, prepare the shiitake-wine sauce.

　　

Step 4

Transfer the chicken and the caramelized onions to individual plates or a serving platter. Pour over some of the sauce; transfer the remainder to a gravy boat and pass at the table. Serve.

　　Cooks' Note

　　The best time to prepare the sauce is indicated in the recipe.

　　Eva's Kitchen