Best 5 Chicken With Caramelized Shallots And Shiitake Wine Sauce Recipes
Indulge in a culinary journey with our exquisite Chicken with Caramelized Shallots and Shiitake Wine Sauce, a symphony of flavors that will tantalize your taste buds. Immerse yourself in the savory essence of tender chicken breasts, perfectly browned and infused with the aromatic essence of caramelized shallots and succulent shiitake mushrooms. The rich and velvety wine sauce, infused with a medley of herbs and spices, elevates this dish to new heights of culinary excellence.
Complement your main course with our delectable array of side dishes. Treat your palate to the vibrant flavors of our refreshing Cucumber Salad with Honey-Lime Dressing, a burst of crisp cucumbers, zesty lime, and the subtle sweetness of honey. For a touch of classic comfort, our Creamy Mashed Potatoes offer a velvety and indulgent accompaniment, while our Roasted Carrots with Honey Glaze add a touch of caramelized sweetness and vibrant color to your plate.
Round off your meal with a touch of sweetness with our delightful selection of desserts. Indulge in the timeless elegance of our Classic Crème Brûlée, where a crisp caramelized sugar topping meets a creamy and velvety custard filling. For a touch of rustic charm, our Apple Crumble offers a delightful balance of tart apples, sweet crumble topping, and a hint of cinnamon. Treat yourself to the ultimate chocolate experience with our Decadent Chocolate Mousse, a rich and airy mousse that will satisfy any sweet craving.
Our comprehensive guide provides you with step-by-step instructions, cooking tips, and beautiful images to ensure your culinary success. Embark on this gastronomic adventure and create a memorable dining experience that will leave you and your loved ones craving for more.
ROAST CHICKEN WITH CARAMELIZED SHALLOTS
Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces. The shallots I used were about the size of an unshelled walnut. The total weight of the four shallots is about 6 ounces (170g.)
Provided by David
Number Of Ingredients 7
Steps:
- Preheat the oven to 425ºF (220ºC.)
- In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.
- Toss the chicken in the mixture so they're completely coated with the shallots. Turn the chicken pieces so they are all skin side up.
- Roast the chicken until it starts to brown on top, about 20 minutes. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.
- Remove from oven and toss with the chopped parsley.
SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS
Chicken, shallots, a splash of oil and vinegar - that's all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don't forget some crusty bread or rice; you'll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
- In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
- Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
- Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.
ROAST CHICKEN WITH CARAMELIZED SHALLOTS
I received some fresh organic shallots from my delivery company and, as I'd never used them before, went looking on the internet for some recipes. Here is one that sounds really good! Recipe and photo: davidlebovitz.com
Provided by Ellen Bales
Categories Roasts
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a large baking dish, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.
- 2. Add the chicken pieces in a single layer so they're completely coated with the shallots. Turn chicken pieces so they are all skin-side up.
- 3. In a preheated 425-degree oven, roast the chicken for about 20 minutes until it starts to brown on top. Turn the pieces over and scrape any juices and shallots over the chicken that may be clinging to the pan. Bake for another 20 minutes or so, until the chicken is cooked through and the shallots are well-caramelized.
- 4. Remove from oven, add the chopped parsley, and serve immediately.
CHICKEN WITH SHALLOTS IN WHITE WINE
I created this recipe one night out of desperation, since my pantry was almost bare. It turned out that my husband loved it!
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts to 1/4-inch thickness.
- Combine flour, basil, marjoram and black pepper in a bowl.
- Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
- Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
- Remove shallots and garlic from skillet to a separate dish and cover.
- Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
- Combine chicken broth and wine in a small bowl.
- When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
- Add broth and wine mixture to skillet.
- Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
- Serve over pasta or rice.
Nutrition Facts : Calories 468.2, Fat 27.3, SaturatedFat 5.8, Cholesterol 92.8, Sodium 226.1, Carbohydrate 14.6, Fiber 0.4, Sugar 0.5, Protein 33
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.
Yield makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Lightly season the chicken with salt and pepper. In a large, ovenproof skillet, heat the oil over medium heat until hot but not smoking. Add the shallots and green onions and cook, stirring, just until beginning to brown, about 2 minutes. Arrange the chicken over the onions skin-side down and use a spatula to firmly press each piece of chicken into the onions. Cover the skillet and cook until the shallots and green onions are browned and sticking to the skin of the chicken and the chicken is almost completely cooked, 8 to 10 minutes. Uncover and transfer the pan to the oven until the chicken is completely cooked, about 15 minutes.
- Meanwhile, prepare the shiitake-wine sauce.
- Transfer the chicken and the caramelized onions to individual plates or a serving platter. Pour over some of the sauce; transfer the remainder to a gravy boat and pass at the table. Serve.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling later on.
- Use High-Quality Ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and high-quality meat and seafood.
- Don't Overcrowd the Pan: When searing chicken or vegetables, make sure you don't overcrowd the pan. This will prevent the food from cooking evenly and will result in steamed food rather than seared food.
- Use a Meat Thermometer: To ensure that your chicken is cooked through, use a meat thermometer to check the internal temperature. The safe internal temperature for chicken is 165°F (74°C).
- Make the Sauce Ahead of Time: The shiitake wine sauce can be made ahead of time and reheated when you're ready to serve the dish. This will save you time and effort on the day of cooking.
Conclusion:
This chicken with caramelized shallots and shiitake wine sauce is a delicious and elegant dish that is perfect for a special occasion. The chicken is tender and juicy, the shallots are sweet and savory, and the shiitake wine sauce is rich and flavorful. This dish is sure to impress your guests and leave them wanting more.
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