Best 6 Skillet Roast Chicken With Caramelized Shallots Recipes

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Indulge in a culinary journey with our exquisite Skillet Roast Chicken with Caramelized Shallots, a dish that tantalizes the senses and elevates your dining experience. This delectable recipe promises a tender and juicy chicken, perfectly roasted in a skillet until golden brown, while the caramelized shallots add a delightful sweetness and umami flavor. Accompanying this main course are three additional recipes that add variety and depth to your meal: a vibrant and refreshing Orange and Arugula Salad, a creamy and indulgent Garlic Mashed Potatoes, and a classic yet comforting Green Bean Casserole. Each recipe is carefully crafted to complement the flavors of the main dish, ensuring a harmonious and satisfying meal that will leave you craving for more.

Here are our top 6 tried and tested recipes!

EASY PAN-ROASTED CHICKEN AND SHALLOTS



Easy Pan-Roasted Chicken and Shallots image

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

2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
2 sprigs fresh rosemary
3/4 cup chicken stock, plus 1/2 cup more if needed

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.

ROAST CHICKEN WITH CARAMELIZED SHALLOTS



Roast Chicken with Caramelized Shallots image

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

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
4 large shallots (peeled and minced)
sea salt and freshly ground black pepper
One whole chicken (cut into 8 pieces)
one generous handful of coarsely chopped flat-leaf parsley

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.

ROAST CHICKEN WITH CARAMELIZED SHALLOTS



ROAST CHICKEN WITH CARAMELIZED SHALLOTS image

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

3 Tbsp olive oil
3 Tbsp red wine vinegar
1 Tbsp soy sauce
4 large shallots, peeled and minced
sea salt and freshly ground black pepper
1 whole chicken, cut into 8 pieces - or - 4 chicken breasts, cut in half crosswise
1 generous handful of coarsely chopped flat-leaf parsley

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.

CAST IRON SKILLET CHICKEN WITH COGNAC SAUCE RECIPE



Cast Iron Skillet Chicken with Cognac Sauce Recipe image

A comforting, quick and easy, one pan dinner full of fresh aromatic, delicious flavors. It's great for a busy weeknight, and impressive enough for guests.

Provided by Valentina K. Wein

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons unsalted butter, (divided)
¾ cup shallots, (thinly sliced)
1 teaspoon minced garlic
2 teaspoons dried thyme
1 approximately 3¾-pound whole, cut-up chicken, skin-off, bone-in
½ cup chicken stock
¼ cup cognac
2 tablespoons fresh Meyer lemon juice
1 medium-sized Meyer lemon, (washed, very thinly sliced)
sea salt and freshly ground black pepper

Steps:

  • Sauté the shallots, garlic and thyme. Add the oil and 1 tablespoon of the butter to an extra large skillet - ideally cast iron. Place it over medium heat and add the shallots and garlic. Sauté until the shallots are soft and beginning to brown. Add the thyme, stir, and let it become aromatic -- about 30 seconds.
  • Brown the chicken. Season both sides of the chicken pieces with salt and pepper. Turn the heat to high and add it to the skillet. Brown both sides of the chicken and then turn the heat to low-medium. (You're not cooking the chicken through here, just browning the surface.)
  • Make the sauce and add it to the skillet with lemon slices. In a small dish, mix the chicken stock, cognac and lemon juice together and then evenly pour it over the chicken. Add the lemon slices around, on top and below the chicken.
  • Braise. Cover the pan, reduce the heat to low and braise just until the chicken is cooked through, about 20 minutes. (Cooking times will vary slightly, and larger pieces, like the breasts, will take more time than smaller pieces.)
  • Finish the sauce and serve. Add the remaining tablespoon of butter and let it melt into the sauce. Season to taste with salt and pepper and serve! (Here's How to Season to Taste.)

Nutrition Facts : Calories 528 kcal, ServingSize 1 serving

SKILLET ROAST CHICKEN



Skillet Roast Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 2 to 4 servings

Number Of Ingredients 8

1 3 1/2- to 4-pound chicken
4 tablespoons unsalted butter or extra-virgin olive oil
3 sprigs rosemary, plus 1 tablespoon chopped leaves
5 cloves garlic, smashed and peeled
6 wide strips lemon zest
Kosher salt and freshly ground pepper
1 large onion, cut into wedges
2 to 3 carrots, cut into 1- to 2-inch chunks

Steps:

  • Bring the chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 425˚ F.
  • Heat the butter in a large ovenproof skillet over medium heat. Stir in the rosemary, garlic, lemon zest and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.
  • Brush the herb butter all over the chicken; season generously with salt and pepper. Tuck the wing tips under the body and tie the drumsticks together using kitchen twine.
  • Stir the onion and carrots into any remaining herb butter in the skillet; set the chicken on top, breast-side up. Transfer the skillet to the oven and roast until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165˚ F, 60 to 75 minutes. (Tent the chicken with foil if it is browning too quickly.)
  • Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let rest 20 minutes, then carve. Serve the chicken with the vegetables and pan juices.

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS



Rishia Zimmern's Chicken With Shallots image

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

8 bone-in, skin-on chicken thighs
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 tarragon sprigs
2 cups cherry tomatoes, halved

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

Tips:

  • Use a well-seasoned skillet: A well-seasoned skillet will help to prevent the chicken from sticking and will also add flavor to the dish.
  • Sear the chicken skin until it is golden brown: This will help to lock in the juices and flavor of the chicken.
  • Add the shallots and cook until they are caramelized: This will add a sweet and savory flavor to the dish.
  • Add the chicken stock and white wine: This will help to deglaze the pan and create a flavorful sauce.
  • Simmer the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken with the caramelized shallots and sauce: This dish is best served immediately with a side of roasted vegetables or mashed potatoes.

Conclusion:

Skillet roast chicken with caramelized shallots is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, the shallots are sweet and savory, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.

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