Friday, September 14, 2012

Graham's Gluten-Free Fridays: Chicken with Shallots


Sometimes I get stubborn when I see recipes called, "Chicken with Shallots". "Yeah yeah, chicken and pan sauce, what else is new?" Then I dig in my heels and make other meals for my family, convinced I'm saving us all from monotony. Eventually I break down and try these "so-called famous" recipes, only to hate myself for not trying it all a little sooner. The moral of the story? Always Trust Ina.

This is another fantastic meal from Ina Garten, and it's become a fast favorite in our home. It's so simple to throw together, looks impressive, and is incredibly delicious to boot. All it asks of you is 30 minutes of your time for truly delicious results. This is a great meal for a Sunday at home, or for entertaining a small group.

Chicken with Shallots
(Adapted from Ina Garten)

4 bone-in, skin on chicken breasts
Salt and pepper
3 T. vegetable oil
1/2 c. dry white wine
Juice of 3 lemons
2 shallots, diced
3 T. heavy cream
4 T. unsalted butter, diced, room temp

Heat oven to 425 F. With a paper towel, pat dry the chicken on both sides. Season with salt and pepper to taste.

In a large skillet, heat oil over medium-high heat. Place chicken, skin side down, into skillet. Cook for 4-5 mins without moving or turning. Turn breasts skin side up and move skillet to the oven for 12-15 minutes, until chicken is cooked through.

As chicken cooks, combine white wine, lemon juice, and shallots over medium heat for 5 minutes. Add the cream and season with salt and pepper. Bring to a full boil. Remove from the heat and stir in diced butter, swirling until butter is incorporated. Keep warm until chicken is cooked.

When you are ready to serve, plate the chicken and spoon the sauce over.

Notes:

  • Shallots are often hard to find in my area. The large grocery chain up here doesn't seem to stock them with any regularity, which is sad. When I see them, I tend to go a little crazy. If you can't find shallots, a small red onion would work in their place.
  • Take care not to let the sauce cool to the point where it needs to be reheated, or it will break. Bad News, Bears.



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