This Wine & Dine Wednesday post is coming to you on a Thursday. I made this last night and could not wait until next week to share. SO simple and very tasty. We had this with roasted cauliflower topped with a sprinkling of Parmesan and a sweet potato for supper in on a chilly night.
Of course, oven to 400 to pre-heat while you get things together. In essence, you are making a vinaigrette to roast the chicken and shallots in, as it is 3/4 of a cup of balsamic and 1/4 of a cup of extra virgin olive oil. If I were making a dressing for a salad, I would reverse the amounts, but whipping it up in a bowl with salt and pepper felt exactly like making a vinaigrette. Take skin on chicken thighs that you have salt and peppered and place them in a baking dish. Add a good amount of shallots to dance around the chicken pieces. I halved and quartered the whole shallots after I peeled the casings off of them. Then pour the vinaigrette over all. Bake for 45 minutes, turning the chicken at the half way point so both sides get immersed in the balsamic mixture. Test chicken with a thermometer, it should read 160. When done, take out of oven, cover with aluminum foil for 5 minutes to rest while you plate up the rest of the meal. I mean, truly, so easy. Yet incredibly satisfying. Enjoy!