EASY WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS
Easy braised chicken, seasoned with a Mediterranean rosemary spice mixture and cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming. Finish with a splash of lemon juice and fresh parsley.
Provided by The Mediterranean Dish
Categories Entree/Poultry
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, combine the spices to make the spice mixture.
- Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.
- In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.
- To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.
- Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.
- Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)
- While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.
- About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.
- Remove from oven. Finish with lemon juice and a garnish of fresh parsley.
- Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.
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 WINE AND SHALLOTS
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put breasts on flat surface to remove peripheral fat or cartilage. Cut breasts in half and then into 1 1/2-inch pieces.
- Sprinkle with salt and pepper. Coat with flour.
- You will need 2 skillets in which to cook this dish.
- Heat tablespoon of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding. Cook, turning pieces so they cook evenly. Have tablespoon of butter heating in second skillet. When first batch has cooked for 3 minutes or until golden brown transfer to second skillet.
- Heat remaining tablespoon of oil in first skillet and when it is hot add second batch of chicken. Cook 3 minutes or until golden brown all over. Add to first batch of chicken pieces. Sprinkle with garlic and shallots and toss to blend.
- Sprinkle broth, wine, lemon juice and parsley. Cover chicken mixture closely and let simmer 2 or 3 minutes.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 6 grams, Sodium 553 milligrams, Sugar 1 gram, TransFat 0 grams
RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS
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
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 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.
RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS
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
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 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
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