Honey-Glazed Chicken and Shallots

Great

Easy and tasty weeknight dish. It took much longer to carmelize the shallots as someone else mentioned. Also, we love sauce, so next time I will double the sauce to have plenty to pour over the chicken and rice I made alongside.

Many commenters talk about mushrooms. I see no mushrooms on the ingredient list nor any mention of when to add mushrooms in the instructions. What gives?

Used drumsticks. Made w red cooking wine. Parsley added so much to the recipe. Very easy and tangy

Delicious, chicken needs more time even if your stove runs hot like mine does! subbed lemon for the lime and it was great. served with couscous and broccoli! A night to remember.

Quite delicious. I made it with boneless thighs which is what I had and it still came out good. Obviously would have been better with rendered chicken fat and crispy skin. The pan sauce was so good. Added two handfuls of greens to the pan after sauce reduced and wilted them. Served it over polenta.

Truly delicious! Included a chopped serrano with the seeds; the heat contrasted well with the honey and vinegar, and was a background flavor, rather than up-front spicy. Will repeat.

I added a half of a red pepper and sautéed it with the onions (substituted for the shallots which I didn’t have). The sauce for this is incredibly rich and flavorful. Great over rice.

The recipe has you cook the chicken too little and the sauce too much, especially if you have a gas burner that makes the cast-iron roaring over time. My “pan sauce” was burnt bits and oil after I went maybe a minute over the recipe. Adjust accordingly.

1. The sauce is spectacular but not enough. Increase liquid to at least double and use white wine, not water. Also perhaps more of the flavorings to balance increased liquid. 2. Chop the shallots into very small pieces so they mix more agreeably with the parsley, which should be finely chopped. 3. You can use chili flakes instead of a fresh hot chili.

Very easy to put together and quite delicious. I thought all the honey/sherry vinegar would make things too sweet but it came out nicely. The shallots are incredible.

This is my go to recipe for chicken drumsticks as it’s super easy and scrumptious. The only thing I do differently is to let the shallots caramelize for 15-20 mins instead of the 5 mins as indicated in the recipe. It makes a big difference! I generally serve this over a bed of white rice with some sautéed green veggies.

It's important to cook the shallots through during the initial caramelization, otherwise they still impart a sharp flavor in the 'dressing.' A little lime juice and extra salt helped.

Speaking to the discussion about boneless vs bone in thighs: I had some of each so cooked them up together. Much to my surprise, we actually preferred the boneless skinless ones. They seemed to take on more flavor from the sauce, and the skin on the others wasn’t crispy enough after the braise to skew it in that direction. We liked this recipe but it didn’t make us swoon (except the shallots, which were different and delicious).

I have made this combination as a glaze for cornish hens for years, but I add grated ginger or preferably galangal, and sometimes a touch of soy or fish sauce-- mirin would be great. Wonderful on the grill, but oven roasted is also very good.