Best Chicken With Caramelized Shallots And Shiitake Wine Sauce Recipes

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

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.

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.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

TANGY CHICKEN WITH SHIITAKE CRUST

Steps:

• For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan. Boil over medium-high heat until reduced to 1/2 cup. Add chicken broth and tomato paste, boil until reduced to 1 cup. Strain through a fine sieve, pressing to extract liquid. Season with salt and pepper. (Can be prepared a day ahead.)
• For the chicken, heat olive oil in a large heavy skillet over medium-high heat. Add mushrooms, shallots and garlic and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Cool completely. Season with salt and pepper.
• Remove small fillets from underside of each chicken breast and place in a food processor. Pulse until chicken forms a smooth paste. Add mushroom mixture and pulse until coarsely chopped.
• Line a large baking sheet with parchment paper. Pat chicken breasts dry. Pound them lightly between 2 sheets of waxed paper to an even thickness. Season with salt and pepper. Divide mushroom mixture into 6 parts. Place a 12-inch piece of plastic wrap on a work surface, placing 1 part of the mushroom mixture in the center. Fold the plastic in over the mushroom mixture and pat it to an even thickness, slightly larger than the chicken breasts.
• Pull back plastic and place 1 breast, rounded side down, on top of the mushroom mixture. Gather plastic tightly around the chicken breast until mushroom mixture adheres to the top and sides of the chicken. Unwrap and gently invert the breast, uncoated side down, onto baking sheet. Carefully peel away plastic. Repeat with remaining breasts and mushroom mixture. (Can be prepared ahead and refrigerated; bring to room temperature before baking.)
• Preheat oven to 350 degrees. Bake chicken for 12 minutes (10 minutes for medium or small breasts). Remove from oven and let stand for 12 minutes; chicken will continue to cook. Slice breasts diagonally. Arrange each breast on a plate, fanning out slices. Reheat sauce over medium high heat. Stir in chervil. Whisk in the butter and ladle around chicken. Serve immediately.

ROAST CHICKEN WITH CARAMELIZED SHALLOTS

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.

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

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.

SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS

Steps:

• Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
• In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
• Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
• Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

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.