Whole Roasted Chicken With Pear Shallots And Thyme Food

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

Ingredients

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.

ROASTED SHALLOTS

Roasted Shallots image

I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)

Provided by Elmotoo

Categories Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb shallot
olive oil
2 tablespoons balsamic vinegar
kosher salt
fresh ground black pepper
6 fresh thyme sprigs

Steps:

Preheat the oven to 400ºF.
Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.

Nutrition Facts : Calories 88.8, Fat 0.1, Sodium 15.5, Carbohydrate 20.4, Sugar 1.2, Protein 2.9

CRISPY SALT CRUSTED CHICKEN WITH ROASTED SHALLOTS

Crispy Salt Crusted Chicken With Roasted Shallots image

I found this yummy sounding recipe while searching for Australian recipes. This is a recipe from Chef Ben O'Donoghue, as seen in the LifeStyle FOOD Channel production "The Best In Australia". Time doesn't include the 2-3 hours for the salting method. Times and servings are just a estimate as it isn't listed in the recipe. The baking time will vary with the size of the thighs.

Provided by diner524

Categories Chicken Thigh & Leg

Time 55m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

10 chicken thighs, with the skin on
1 garlic, bulb broken up and ends trimmed
1 bunch thyme
2 tablespoons whole black peppercorns
2 tablespoons rock salt
1 teaspoon paprika (smoked sweet)
12 shallots
50 g butter (Just under 2 Tablespoons)
3 egg yolks
500 ml/ 2 cups extra virgin olive oil
lemon
salt
1 bunch rocket
1 tablespoon sherry wine vinegar

Steps:

Salt Crusted Chicken.
Toss the chicken thighs together with thyme, shallots, salt and peppercorns in a large bowl. Place a wire rack over a roasting tray. Arrange the chicken and the garlic on top of a roasting rack. Place in the fridge overnight or for a minimum of 2-3 hours.
Pre-heat the oven to 180 degrees C/350°F Drain the roasting tray of any chicken juice that has been extracted by the salting process.
Pour about a cup of water into the roasting tray.
Rub the chicken thighs with butter. Scatter on top the shallots and the garlic from the marinade. Place the rack with the chicken back on top of the roasting tray. Dust the chicken thighs with paprika and place in the oven to roast until the skin is crispy and the chicken thighs are done.
Roasted Garlic Aioli.
Meanwhile, make your mayonnaise by whisking the egg yolks with the juice of 1 lemon and a pinch of salt. While whisking, slowly incorporate the oil into the egg yolk mixture until you get a smooth, thick texture.
When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.
To serve.
To serve divide the shallots and chicken between your plates. Dress the rocket with the sherry vinegar and scatter over the chicken. Dollop with the roasted garlic mayo.

ONE-PAN ROAST CHICKEN AND SHALLOTS

One-Pan Roast Chicken and Shallots image

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

Ingredients

2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled, halved if large
kosher salt to taste
2 tablespoons Dijon mustard
a few sprigs tarragon or thyme
2 cups white wine
fresh-cracked black pepper
8 bone-in skin-on chicken thighs or drummies or a combination

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.