Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan.

The combination of a sweet glaze, tangy shallots and pan-roasted chicken makes this a quick but decadent one-pan meal. Caramelizing shallots first, then tossing them with sherry vinegar gives them a pickled but syrupy bite. A little heat from a spicy chile and some freshness from parsley leaves balance this flavorful dish. Serve right off the stove, over cooked grains or alongside a crisp salad.

20 minutes, plus 15 minutes’ marinating (optional)

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