Best 3 Jennifer Lawrences Roast Chicken With Shallot Fried Rice Recipes
**Jennifer Lawrence's Roast Chicken with Shallot Fried Rice: A Culinary Symphony of Simplicity and Flavor**
In the realm of culinary artistry, where innovation intertwines with tradition, Jennifer Lawrence's Roast Chicken with Shallot Fried Rice emerges as a dish that captivates taste buds and hearts alike. This delectable creation, fit for both casual gatherings and special occasions, embodies the essence of comfort food while elevating it to a delectable masterpiece. Embark on a culinary journey as we delve into the intricacies of this dish, exploring its harmonious blend of textures, flavors, and aromas. Discover how simple ingredients, when combined with culinary expertise, can transform into a symphony of flavors that will linger in your memory long after the last bite.
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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.
EASY PAN-ROASTED CHICKEN AND SHALLOTS
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
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
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for free-range, organic chicken and fresh, flavorful vegetables.
- Season your chicken generously: Don't be afraid to use plenty of salt and pepper. You can also add other spices and herbs, such as garlic powder, onion powder, paprika, or thyme.
- Roast your chicken at a high temperature: This will help to create a crispy skin and juicy meat. Aim for a temperature of 400 degrees Fahrenheit.
- Let your chicken rest before carving: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Make sure your rice is cooked perfectly: The rice should be light and fluffy, not mushy or sticky. If you're not sure how to cook rice, there are plenty of online tutorials that can help you.
- Use fresh shallots: Fresh shallots have a more delicate flavor than dried shallots. If you can't find fresh shallots, you can substitute a small onion.
- Don't overcrowd the pan when frying the rice: If you overcrowd the pan, the rice will steam instead of fry. This will result in a mushy, sticky dish.
- Add the shallots and eggs to the rice at the very end of cooking: This will help to prevent them from overcooking.
Conclusion:
Jennifer Lawrence's Roast Chicken with Shallot Fried Rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is roasted to perfection, and the rice is light and fluffy. The shallots add a delicate flavor to the rice, and the eggs add a touch of richness. This dish is sure to please everyone at the table.
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