So my husband packed up the last of our shallot baked chicken thighs to make a “to go” meal for my son to eat before his baseball game tonight…and since we ALWAYS have a tray of these in the fridge for quick meal prep, he said he would make more tonight if I could I send him the recipe. So honey, this post is for you!
Shallot Baked Boneless Chicken Thighs
- Buy boneless skinless chicken thighs…I buy my pastured chicken from Circle C Farm in Bonita Springs, Florida. They ship so give them a try. Use my link for 5% off your first order.
- Place in an casserole dish or pyrex or hotel pan…I like this one with a lid for the fridge
- Sprinkle on onion powder, salt and pepper* (we keep that mixture in a shaker by our stove)
- Sprinkle on freeze dried shallots…I get these ones from amazon…or use sliced fresh shallots…they work perfectly also. Probably 2 small or 1 large peeled and sliced.
- Lately I have been drizzling on a little olive oil which makes the thighs a little more golden when baked.
- Bake at 425 for 22-28 minutes (I like to let Siri be my timer in the kitchen….”set time for 28 minutes” on my iPhone, but you can go old fashion if you prefer ; )
- Using thermometer check to be sure the internal temp is 160-165. (and to those who worry these don’t look fully cooked due to their pink hue…thighs maintain a slightly pink color even when fully cooked…think leg meat at Thanksgiving…my thermometer helps me be sure these are done)
- I use this digital thermomemter from Taylor…got it on amazon….super handy kitchen tool…especially for cooking meats so they turn out just right every time.
- You can vary the spices…I often add Herbs de Provence to this mix, but the possibilities are endless for yummy seasoning combos! I like to add fresh snipped herbs from my garden these days. Super yummy.
I always have a dish of these in the fridge as a great “go to” protein source…you can just pair them up with sides…or cube them and toss into bone broth with veggies to make a quick soup or toss them on top of a salad…so many options!
*black pepper is an AIP gray area food….omit for strict AIP
Instant Pot Version: (1/14/18)
Lately I have been cooking my shallot chicken thighs in the instant pot. They do not come out as pretty as when oven baked, but they are a super easy hands off option. I can put them in before taking the dog for a walk and they are done by the time I get back…love that. Here is what I do.
I add 1 cup of liquid to the bottom of the instant pot.
I use the trivet that comes with the instant pot, but I also use a basket that came with a prior pressure cooker to raise the chicken up above the liquid. An old time stainless steamer or a silicone steamer insert would probably work. Layer the boneless thighs on the basket. Throw on the sliced shallots, some onion powder and some fresh herbs. Lock the lid and hit poultry. Quick release when done. I chop these up and freeze for my salads. Again, not as pretty, but still a moist and tasty option. You could of course switch up the seasonings for different flavor combos.
paleogirl99 
I can’t wait to make these!
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Can you use fresh shallots?
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Sure you can. You can really season these any way you like or mix it up from week to week. I like the freeze dried shallots both for convenience and taste…though I use fresh shallots in much of my cooking almost every day in other ways. I have done these with fresh shallots and lemon…also a nice combo. I often sprinkle on tarragon one week…or oregano another week. Feel free to get creative.
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Would I have to change anything if I use chicken thighs with bone and skin? Do you recommend against this?
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Cook longer if bone in. My chicken tarragon recipe uses bone in skin on. Have you tried that? You could switch up the spices using that recipe. I also sometime just sprinkle bone in skin on with seasoning and bake. Use a thermometer to check when done.
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