Chicken with Shallots

A one-pot Quick Supper, chicken drumsticks and/or chicken thighs braised with shallots in a white-wine and mustard sauce. Inexpensive and easy to prepare, makes the kitchen smell so good!
Chicken with Shallots, another Quick Supper ♥, a one-skillet supper. High Protein. Weight Watchers Friendly.

What About It, Is There Such a Thing As Too Many Chicken Recipes?

"Because I just don't need any more chicken recipes!" I parry back whenever someone probes why I don’t write / haven’t written / aren't writing a cookbook.

And the truth is, Kitchen Parade, of sorts, has become my online cookbook, a body of work, a collection of my very best recipes but in living form, easy to update with new tweaks, new lessons, new simplifications, new adaptations.

So when I contemplate "creating" more recipes – where, from the air, just to be different? and just to say I've written a cookbook? – my eyes cross and my mind goes blank.

Because really, I have enough chicken recipes for a lifetime. Why would I seek out more? I'm just not a more-more-more person. I'm more an enough-is-enough person.

Well, How About Just One More?

So how did I end up with – happily I might add – still another chicken recipe? Thank you, Facebook friends who occasionally share recipes, lookin' at you, Cathy WH! I was out of dinner ideas and had all the ingredients on hand. Voila, supper on the table!

What Are Shallots, Again?

Shallots are small elongated onions with brown papery skins. In my grocery stores, they're usually sold loose alongside garlic bulbs. I keep a few in the fridge, they seem to keep better and longer than regular onions – and handy to have on hand for recipes that call for just a tablespoon or two of onion. Think of shallots as having "kinder, gentler" onion flavor with a hint of garlic. When cooked, they go all soft and dreamy-creamy.


Real Food. Low Cal. Weight Watchers Friendly. Paleo.
Hands-on time: 30 minutes
Time to table: 90
Makes 8 drumsticks or 8 thighs or a mix
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 1 tablespoon kosher salt
  • 1/2 - 1 tablespoon ground black pepper (depending on your taste for pepper)
  • 8 pieces chicken - drumsticks or thighs
  • 8 large shallots, peeled and halved or 16 small shallots, peeled but left whole
  • 2 cups white wine
  • 1 - 2 tablespoons Dijon mustard (fresh Dijon can be quite sharp, even harsh)
  • Grape tomatoes, halved
  • Fresh tarragon or other herbs

Heat the butter and oil on medium high in a large, heavy skillet with a cover until shimmery.

While the fat heats, stir together the flour, salt and pepper in a shallow dish. If you like, remove the skins from the chicken pieces and pat the meat dry. Dust chicken pieces with flour. When the fat is hot, drop the chicken into the skillet (it should sizzle) and brown the chicken well without moving on both sides, turning just once. Set the chicken aside.

Reduce heat to medium and add the shallots to the skillet and let cook, turning once, until golden brown. If the skillet gets dry, add a little liquid (a splash of the wine or water, either one); you want to cook the shallots not burn them. Stir in the wine and mustard, then nestle the chicken pieces into the liquid.

Reduce heat to low and cover the skillet, let simmer for 30 minutes.

Remove the cover, nestle in the tomatoes and let simmer for another 15 minutes until sauce begins to thicken and tomatoes soften.

Top with tarragon, serve tableside with Mashed Potatoes & Carrots or Rustic Mashed Sweet Potatoes & Carrots.

ALANNA's TIPS Ours is a skin-on drumstick (him) and skinless thigh (her) household and lucky me, this one-pot skillet dish handles both with ease, separately or mixed. Could you use chicken breasts? Sure but I would cut large breasts into three- or four-ounce serving pieces before browning them. If you're a skin-off household, one trick is to keep the skin of just one leg or thigh and add it to the skillet with the butter and oil. This adds just enough good chicken flavor with many fewer calories. Do be sure to brown the chicken really well, it's needed for color. The shallots almost melt into something creamy, very good! Pearl onions would work too, the frozen ones are so convenient! No tomatoes or tarragon? Don't worry, they're mostly for color. Careful readers will spy mushroom pieces tucked into the sauce, very good but also not necessary.
NUTRITION INFORMATION (Assumptions: 3 ounces cooked dark meat per serving; only half the flour/seasoning mixture is used; 75% alcohol cooks off. Freestyle assumes chicken breast.) Per serving: 285 Calories; 10g Tot Fat; 3g Sat Fat; 82mg Cholesterol; 351mg Sodium; 17g Carb; 1g Fiber; 1g Sugar; 26g Protein. WEIGHT WATCHERS POINTS Old Points 6 & PointsPlus 7 & SmartPoints 7 & Freestyle 3 CALORIE COUNTERS 100-calorie serving = 1.75 ounces (13g protein).
Adapted from New York Times, thanks to the Facebook inspiration of my friend-in-real-life and fellow food fanatic Cathy WH who made it for dinner and served it with mashed potatoes, good idea!

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2014 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Alanna,
    I've got shallots growing well in the garden--I'm glad to know they store for a while in the fridge. I'm not 100% certain when to harvest, but I'll just pull one eventually and figure it out.
    I figured if they didn't keep long I'd just caramelize a bunch and freeze them for later use.
    Our household is drumstick, thigh-or-breast x2, and No Bone At All ThanksMuch so as a result I usually roast a whole chicken or do BSCT/BSCB for my chicken dishes--but I'd love a signed copy of your I Don't Need Any More Chicken Recipes cookbook (which sounds like a catchy title) if you ever change your mind.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna