Hello friends, while I am preparing for a Saturday filled with lots of homemade Irish foods (which will all appear here next week), I wanted to share a new recipe I've found with you. Lately I've been cooking a lot more with bone-in chicken, as opposed to breast, and I'm always on the look out for a new easy recipe to try. This chicken recipe from David Lebovitz's blog would make a great addition to your reliable standby collection, perfect for both a casual mid-week dinner or for company. Although the baking time takes a little while, the prep is very simple. All you have to do is chop a few shallots and measure a few liquids and you're done; the oven does the rest! To make a simple meal you can also chop up some potatoes and roast them at the same time as the chicken.
I went ahead and made this recipe for Jeff and I and ended up with enough for two meals. I reheated it in the oven adding a dash of oil, vinegar and soy sauce to keep it moist and it was even better the second day.
Have a great weekend and happy cooking!
Roast Chicken with Caramelized Shallots
Serves 4 to 6
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.
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
generous handful of coarsely chopped flat-leaf parsley
1. Preheat the oven to 425ºF (220ºC).
2. 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.
3. 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.
4. Roast the chicken for about twenty minutes, until it starts to brown on top. 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.
5. Remove from oven and toss in the chopped parsley, then serve.
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