Best Chicken Thyme And Shallot Hot Pot Recipes

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

Rishia Zimmern's Chicken With Shallots image

Super recipe from the New York Times; if you like the combination of chicken, caramelized shallots, mustard and tomatoes, this is for you! Easily cut in half.

Provided by lecole54

Categories Meat

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

8 chicken thighs, bone in
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 -15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half

Steps:

Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
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, approximately 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 : Calories 624.2, Fat 35, SaturatedFat 11.7, Cholesterol 173.2, Sodium 1990.1, Carbohydrate 20.5, Fiber 1.7, Sugar 3.2, Protein 35.7

CHICKEN THYME AND SHALLOT HOT POT

Chicken Thyme and Shallot Hot Pot image

From sinsburys magazine feb 2010- my husband is looking forward to me making this, i will be working on making this slimming world friendly and posting a low fat version soon. I think this would be nice with leeks in as well

Provided by cakeinmyface

Categories Chicken

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
6 slices streaky bacon (finely sliced)
8 chicken thighs
2 tablespoons plain flour
400 g shallots (skinned and halved)
2 garlic cloves (finely sliced)
250 g chestnut mushrooms
300 ml dry white wine
3 sprigs fresh thyme
fresh parsley (chopped)
200 ml double cream

Steps:

Heat oil in large frying pan add bacon and fry until just crisp, remove form pan and set aside.
In same pan brown the chicken on all sides (this will take 5- 10 minutes) then transfer into a large casserole dish, sprinkle with plain flour and set aside.
Add shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes spoon mixture into the casserole and then pour over white wine. Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened.
Just before serving stir in double cream, warm through and garnish with parsley.

Nutrition Facts : Calories 613.9, Fat 44.4, SaturatedFat 17.1, Cholesterol 167.3, Sodium 309.8, Carbohydrate 17.2, Fiber 0.5, Sugar 1.2, Protein 28.3

ALTON BROWN'S CHICKEN IN GARLIC AND SHALLOTS

Alton Brown's Chicken in Garlic and Shallots image

Make and share this Alton Brown's Chicken in Garlic and Shallots recipe from Food.com.

Provided by Epi Curious

Categories Chicken Thigh & Leg

Time 1h40m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

Ingredients

1 whole chickens, cut into 8 pieces (broiiler or fryer) or 10 chicken thighs
salt & freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil
3 sprigs parsley, sage and thyme (fresh)
10 garlic cloves, peeled
10 shallots, peeled and split in half from stem to root

Steps:

Preheat oven to 350 degrees. Season chicken liberally with salt and pepper. toss with 2 tablespoons of olive oil and brown on both sides in a wide, straight-sided, ovenproof frying pan or skillet over high heat. (If you don't have such a pan, you may need to brown the chicken in one pan and then finish the dish in a casserole.).
remove from heat; add herbs, garlic, shallots and the remaining 1/2 cup olive oil. (There's no reason to chop the herbs; just distribute them around and in between the chicken pieces.) Cover and bake for 1-1/2 hours.

SLIMMING WORLD MEDITERRANEAN CHICKEN HOT POT

Slimming World Mediterranean Chicken Hot Pot image

Another Free recipe for an Original Day on the slimming world Eating Plan. This is a family friendly dish which would be delicious served with some steamed vegetables from the free food list. I am going to try making this with quorn fillets added towards the end of cooking to make this free on a green day so I can have it with rice or cous cous. As with all slimming world recipes the stock is made using chicken or beef bovril.

Provided by Frugal Fifer

Categories Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

6 chicken breasts, large
14 ounces tomatoes, tinned
3 garlic cloves, peeled and finely chopped
6 shallots
1 red pepper
1 yellow pepper
2 courgettes
7 ounces mushrooms
1 teaspoon dried herbs
1 tablespoon artificial sweetener
23 fluid ounces chicken stock
salt
pepper
basil, fresh

Steps:

Preheat oven to gas 6, 200oC. Cut chicken into bite sized pieces and place in a medium casserole dish with the tinned tomatoes.
Add the garlic to the chicken mixture. Halve and peel the shallots, deseed the peppers and cut into bite sized pieces and add to the casserole dish.
Thickly slice the courgettes and mushrooms and add to the dish along with the dried herbs, sweetener and chicken stock. Place over a high heat and bring to the boil. Cover very tightly and place in the oven for 1 1/2 hours.
Remove from oven, season well and stir in fresh basil leaves before serving.

Nutrition Facts : Calories 528.5, Fat 23.1, SaturatedFat 6.5, Cholesterol 144.4, Sodium 405.1, Carbohydrate 25.2, Fiber 3.8, Sugar 10.1, Protein 55

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

Ingredients

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

CHICKEN, THYME AND SHALLOT CASSEROLE

Chicken, Thyme and Shallot Casserole image

Make and share this Chicken, Thyme and Shallot Casserole recipe from Food.com.

Provided by English_Rose

Categories Stew

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
6 slices streaky bacon, finely sliced
8 chicken thighs
2 tablespoons all-purpose flour
14 ounces shallots, peeled and halved
2 garlic cloves, finely sliced
9 ounces brown button mushrooms
1 1/4 cups white wine
4 sprigs thyme, leaves picked
2 ounces parsley, leaves only, chopped
3/4 cup heavy cream

Steps:

Heat the oil in a large frying pan over a medium heat. Add the bacon and fry until just crisp. Remove and set aside.
In the same pan, brown the chicken thighs on all sides (this will take about 5-10 mins) then transfer to a large casserole dish, sprinkle with the flour and set aside.
Add the shallot halves, the garlic and the mushrooms to the frying pan and brown for 5 minutes.
Spoon the mixture into the casserole dish then pour over the white wine. Add the thyme, season with salt and pepper, cover and cook on a low heat for 1 hour to 1 1/4 hours until the chicken is cooked and the sauce is thickened.
Just before serving, stir in the cream, warm through, without boiling then serve garnished with the chopped parsley leaves.