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.
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 IN SHALLOT GRAVY
This is one of my favorite ways to 'do up' chicken. I adapted it from an Old Bon Appetite recipe. I usually serve it with Italian bread, steamed green beans, and mashed potatoes to soak up the flavorful sauce. I used Lennie's wonderful Turkey Stock in place of the Chicken broth the last time I made this - it worked wonderfully!
Provided by Minxkat1
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- I use an electric frying pan with a lid to make this recipe.
- Pour olive oil into pan, heat to 375 F.
- Add chicken, sprinkle salt, pepper and a generous amount of Paprika over chicken to taste.
- Turn chicken and fry until both sides are golden, about 10 minutes.
- Transfer chicken to plate.
- Add shallots to frying pan.
- Stir up any brown bits, cover and let cook, stirring occasionally until tender, about 8 minutes.
- Put chicken back in pan, on top of onions.
- Add bay leaves to pan, pour wine over top of chicken.
- Heat until most of wine has evaportated, leaving a syrupy mixture, about another 8 minutes.
- Pour chicken (or turkey) broth over chicken.
- Turn heat down to 325 F, cover and cook for 30 minutes.
- Remove chicken from pan, whisk in whipping cream (not whipped) and nutmeg until incoporated into the sauce.
- Return chicken to pan, turning to coat with sauce, and warm on low heat for about five minutes.
Nutrition Facts : Calories 236.5, Fat 18.4, SaturatedFat 8, Cholesterol 40.8, Sodium 303.5, Carbohydrate 7.5, Fiber 0.1, Sugar 0.8, Protein 3.2
LAMB & SHALLOT GRAVY
Make this lamb and shallot gravy ahead of time and freeze for up to three months, so your gravy won't be left to the last minute. It's divine with roast lamb
Provided by Esther Clark
Categories Condiment
Time 50m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
- Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.
Nutrition Facts : Calories 148 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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
CHICKEN WITH SHALLOT SAUCE
Even though it doesn't take long to put together, this flavorful chicken tastes like it simmered all day. It's wonderful with mashed potatoes and a green vegetable. -Kathy Anderson, Rockford, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., Sprinkle chicken with salt and pepper; brown in drippings. Remove and keep warm. Add shallots; cook and stir until tender. Stir in water and garlic. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer inserted in thigh reads 170°-175°., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices. Mash garlic; add vinegar. Bring liquid to a boil; cook until slightly thickened. Spoon over chicken; sprinkle with reserved bacon.
Nutrition Facts :
ROSEMARY/SHALLOT GRAVY FOR PORK OR CHICKEN
Make and share this Rosemary/Shallot Gravy for Pork or Chicken recipe from Food.com.
Provided by Lambkyns
Categories Sauces
Time 20m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat pan over medium heat.
- Add oil.
- Add shallots and rosemary.
- Cook, stirring often, until shallots soften (about 2-3 minutes).
- Add, butter and stir until melted (about 1 minute).
- Spinkle flour over shallots, and stir to coat.
- Whisk in water and broth concentrate.
- Simmer, whisking occasionally until gravy thickens.
- Enjoy!
Nutrition Facts : Calories 100, Fat 9.2, SaturatedFat 4.1, Cholesterol 15.3, Sodium 70.4, Carbohydrate 3.9, Fiber 0.1, Protein 0.7
SHALLOT & RED WINE SAUCE
This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
- Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
- Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
- Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
- Pour in 400ml beef or brown chicken stock and bring to the boil.
- Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
- Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.
More about "chicken in shallot gravy food"
PARMESAN CHICKEN LINGUINI WITH SUNDAY GRAVY - FOOD …
From foodnetwork.com
Author Trisha YearwoodSteps 7Difficulty Easy
CRISPY HERB BAKED CHICKEN WITH GRAVY (EASY ROAST …
From recipetineats.com
CRISPY ROAST CHICKEN AND SHALLOTS WITH MISO GRAVY - FOOD …
From foodandwine.com
5/5 (174)Total Time 1 hr 15 minsAuthor Grace Parisi
- Preheat the oven to 425°. In a large roasting pan, toss the halved shallots with the olive oil and season with salt and pepper.
- In a medium bowl, mix the miso with the minced shallot, butter, parsley, chives and ginger. Transfer 3 tablespoons of the miso butter to a bowl and stir in the flour to form a paste.
- With your fingers, gently separate the chicken skin from the breasts and legs. Carefully work the remaining miso butter under the loosened skin, spreading it evenly. Season the chicken with salt and pepper and transfer to the roasting pan.
- Roast the chicken in the center of the oven for 45 minutes, or until the skin is browned and the juices run clear when the meat is pierced with a knife. Transfer the chicken and shallots to a platter and cover loosely with foil.
SAUTEED CHICKEN LIVERS WITH SHALLOT GRAVY - SOUTHERN …
From southernkitchen.com
Author Southern Kitchen
CHICKEN BREAST WITH SHALLOTS AND GRAVY - HEALTHY LIVING
From healthylivingmarket.com
Estimated Reading Time 40 secs
RED WINE GRAVY RECIPE - BBC FOOD
From bbc.co.uk
BACON-SHALLOT GRAVY RECIPE - DANA COWIN
From faws.netlify.app
CRISPY CHICKEN WITH SHALLOTS RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
R/FOOD ON REDDIT: [HOMEMADE] HERB ROASTED CHICKEN, ROOT …
From reddit.com
ROASTED CHICKEN WITH FRESH HERBS & SHALLOT GRAVY - ICBIN US
From icantbelieveitsnotbutter.com
CRISPY ROAST CHICKEN AND SHALLOTS WITH MISO GRAVY
From delish.com
PAN-SEARED CHICKEN BREASTS RECIPE | HELLOFRESH
From hellofresh.ca
CHICKEN RICE WITH SHALLOT SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
BACON-SHALLOT GRAVY RECIPE - DANA COWIN - FOOD & WINE
From foodandwine.com
EASY PAN-ROASTED CHICKEN BREASTS WITH WHITE WINE AND FINES …
From seriouseats.com
CRISPY SHALLOT-TOPPED CHICKEN RECIPE | HELLOFRESH
From hellofresh.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love