![Antoni Porowski’s French Omelet With Cheese and Chives](https://static01.nyt.com/images/2019/09/12/dining/ap-omelet/ap-omelet-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Roast Chicken With Shallots, Thyme, Bacon and Garlic Confit Sauce
- Total Time
- 20 minutes for Stage 1; 45 minutes for Stage 2
- Rating
- Notes
- Read community notes
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Ingredients
- 4chicken thighs, bone in and skin on
- Salt and black pepper
- 4tablespoons extra-virgin olive oil
- 2tablespoons butter
- 10shallots, peeled
- 5garlic cloves, unpeeled
- 2sprigs thyme
- 1slice bacon, cut into ½-inch squares
- 1cup dry white wine
- ½cup chicken stock
Preparation
- Step 1
Stage 1, pre-bedtime. Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tablespoons olive oil and 1 tablespoon butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat.
- Step 2
Return unwashed pan to medium heat, and add 2 remaining tablespoons olive oil and 1 tablespoon butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don’t lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature.
- Step 3
Stage 2, post-bedtime. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more.
- Step 4
Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.
Private Notes
Cooking Notes
Fewer shallots, use rd pepper instead
This dish was amazing. It has a very rich flavor and was easy to make. We used half the amount of shallots because ours were huge, but could have used more. I wish we had added fingerling potatoes or bought a baguette to soak up the rest of the sauce. Phenomenal.
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