Best 7 Easy Pan Roasted Chicken And Shallots Recipes
Indulge in the tantalizing flavors of a classic French dish with our Pan-Roasted Chicken and Shallots recipe. This culinary masterpiece combines tender, juicy chicken with the aromatic sweetness of shallots, creating a harmonious balance of flavors. Prepared with a few simple steps and readily available ingredients, this recipe is perfect for home cooks seeking an elegant and delectable meal.
Accompanying the main course are two delectable side dishes that elevate the dining experience. The Sautéed Green Beans with Garlic and Butter recipe offers a crisp-tender texture and a burst of garlicky goodness, while the Creamy Mashed Potatoes recipe provides a velvety smooth and comforting accompaniment to the savory chicken.
Whether you're hosting a special occasion dinner or simply craving a satisfying and flavorful meal, this comprehensive guide has everything you need to create a memorable culinary journey. With detailed instructions, helpful tips, and stunning photography, we'll guide you through each step, ensuring a successful and enjoyable cooking experience.
ONE-PAN ROAST CHICKEN AND SHALLOTS
Adapted from this NY Times recipe via an Andrew Zimmern tweet, which read: "Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms." Andrew's wife, Risha, had adapted the recipe from Martha Stewart. Changes I've made include: skip the browning. Ever since making Diana Henry's Moroccan chicken and rice, which calls for a chuck-everything-in-the-oven-at-once technique, I don't brown chicken anymore. Not browning yields crispy skin in said Moroccan chicken and rice recipe as well as in this Chicken with Sherry Vinegar recipe and here with this roast chicken and shallots. One caveat: If you use large or fattier chicken pieces, your sauce may be overwhelmed with rendered fat. I rarely have this issue, but every so often, if I taste the sauce at the end of cooking, and it tastes too fatty, I'll remove the meat (and shallots, here), pour the sauce into a Pyrex, let the fat rise to the top, and skim it off. I find this easier than browning especially since this step isn't always necessary. Also, I use thyme because I can't always find tarragon - not similar flavors, but each works well with the other flavors in this dish. Also, given the season, I do not add tomatoes.
Provided by Alexandra Stafford
Categories Dinner
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400ºF. Melt the butter in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the shallots to the pot, season with salt, and sauté them in the butter until they begin to soften and caramelize, approximately 10 to 12 minutes. Lower the heat as needed if shallots are browning too quickly. Add the mustard and thyme and stir until the mustard coats the shallots evenly and begins to brown. Add the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to release any brown bits.
- Meanwhile, season the chicken pieces generously with salt and pepper on both sides. When the wine simmers, add the chicken pieces to the pan and transfer the pan to the oven. Cook for 40 to 50 minutes or until the skin is nicely brown and crisp. Remove pan from oven.
- Using a spoon, swirl around the sauce and take a taste. If it tastes good, serve it. If it tastes fatty, transfer the meat and shallots to a platter, pour the juices into a Pyrex and let them sit until the fat rises, about 5 minutes. Skim off the fat. Return the juices, chicken and shallots to the pan. Return to the oven or bring to a simmer stove top to reheat. If chicken isn't as brown as you would like, you can stick it under the broiler too. Serve immediately with crusty bread and a salad.
SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES
This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
- Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
- Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
PAN-ROASTED CHICKEN WITH SHALLOTS AND DATES
The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.
Provided by Athena Calderone
Categories Dinner Chicken Roast Date Shallot White Wine Garlic Thyme Olive Winter
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set the chicken out at room temperature for 30 minutes before cooking.
- Preheat the oven to 450°F (230°C). Position a rack in the top third of your oven.
- Place your largest cast-iron skillet in the oven for 15 minutes. Pat the chicken breasts dry and generously season them on all sides with salt and pepper. Carefully remove the hot skillet from the oven and place it on the stovetop. Add the grapeseed oil to the skillet and heat it over medium-high heat until the oil has a subtle ripple effect. You want the oil to be very hot. Working in two batches, cook the chicken, skin-side down, until the skin is crispy and golden brown, 4 to 5 minutes. Drain off all but 1 tablespoon of oil from the pan.
- Remove the chicken from the skillet and set it onto a plate as you build your sauce. Over medium heat, melt 2 tablespoons of the butter in the skillet and add the shallots. Cook the shallots undisturbed for 5 to 6 minutes, until they are caramelized and golden. Add the garlic, a few thyme sprigs, 1 tablespoon of the butter, and season with salt and pepper. Toss the shallots and continue to cook until they begin to soften, 5 to 7 minutes. Deglaze the pan with the wine and reduce it by half. Add a few more thyme sprigs and the stock. Simmer the sauce over medium to low heat for 15 minutes, until reduced slightly. Check for seasoning and add the dates and olives to the sauce.
- Return the chicken breasts to the skillet, skin-side up, and place it in the oven. Roast the chicken until it's just cooked through, about 20 minutes. An instant-read thermometer inserted in the thickest part of the breast should register 160°F (70°C).
- Transfer the chicken breasts to a plate; set them aside and keep warm. Return the skillet to the stovetop over medium to low heat and add the vinegar to the sauce. Simmer until the sauce is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove it from the heat and stir in the remaining 1 tablespoon butter and the lemon juice. Check and adjust the seasoning. Return the chicken to the skillet and serve it immediately, garnished with the remaining thyme and the lemon zest.
RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often. His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: "Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms." We've been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.
Provided by Sam Sifton
Categories dinner
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
- Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
- Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
- Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
- Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 22 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 1115 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
PAN-ROASTED CHICKEN
This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
- Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
- Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
- Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.
Tips:
- Choose high-quality ingredients: Use free-range chicken and organic shallots for the best flavor.
- Season the chicken generously: Don't be shy with the salt and pepper. This will help to develop a flavorful crust.
- Don't overcrowd the pan: If you have too much chicken in the pan, it will steam instead of roasting. Cook the chicken in batches if necessary.
- Roast the chicken until it is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit. You can check this with a meat thermometer.
- Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
This easy pan-roasted chicken and shallots recipe is a delicious and versatile dish that can be served for dinner or lunch. It is also a great way to use up leftover chicken. The chicken is cooked until it is tender and juicy, and the shallots are caramelized and sweet. Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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