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Chicken with Caramelized Shallots and Shiitake-Wine Sauce

This is a perfect autumn dish, full of rich flavor and deep color. Be sure to really press down on the chicken when you add it to the pan to help the shallots and green onions stick to the skin and form a sort of caramelized onion crust. I prefer dark meat because it is generally juicier and more flavorful, but this method works very well with both dark and light meat.

Cooks' Note

The best time to prepare the sauce is indicated in the recipe.

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