When we were shopping for this recipe, we briefly had a conversation about exactly how many shallots we should get (the recipe has a range, and though it calls for "medium shallots," the ones our co-op had were quite large). There was a woman next to us apparently filling her shopping cart with shallots. She overheard us talking and leaned in to ask whether we were making "the New York Times recipe." "The one with the cherry tomatoes," I said, nodding. She was delighted and told us to get more rather than fewer shallots. One of her friends had recommended the recipe to her and specifically said that the shallots were fabulous. Her friend's advice was solid - the shallots really are excellent here - and I hope that her dinner was as wonderful as ours.
Although the recipe calls for using the shallots whole, because ours were so large I halved them length-wise before cooking. (For the wine, I used Monkey Bay's Sauvignon Blanc - a gift from our lovely neighbors). We had the chicken and sauce over baked potatoes.
Rishia Zimmern's Chicken with Shallots