CAST-IRON CHICKEN WITH CARAMELIZED SHALLOTS AND SHERRY PAN SAUCE

CAST-IRON CHICKEN WITH CARAMELIZED SHALLOTS AND SHERRY PAN SAUCE image

Categories Chicken

Yield 4

Number Of Ingredients 13

Ingredients

10 shallots, peeled--2 sliced and 8 whole
1 large yellow onion, sliced
Two 2- to 3-pound organic or Amish chickens (see Note)
3 tablespoons extra-virgin olive oil
2 cups dry white wine
1-1/2 quarts (6 cups) homemade chicken stock or low sodium chicken broth
1 bay leaf
8 fresh thyme sprigs, divided
Coarse salt and freshly ground black pepper
10 tablespoons (1¼ sticks) unsalted butter, divided
4 teaspoons vegetable oil, divided
½ cup sherry vinegar
Note: Ask your butcher to bone out the chickens and cut them in half, leaving leg and wing bones intact. Make sure to reserve the other bones for the jus.

Steps:

1. Preheat the oven to 425˚F. 2. To make the jus, combine the sliced shallots, onion and reserved chicken bones on a rimmed baking sheet. Toss with the olive oil. Roast, stirring every 10 minutes, until all the ingredients are browned, about 30 minutes. Remove the bones from the baking sheet, leaving any fat behind, and transfer the contents of the baking sheet to a large stockpot over medium-high heat. Add the wine and cook until it is reduced by three quarters. Add the stock, bay leaf and a few sprigs of thyme. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes. Strain the jus through a ﬁne-mesh strainer. Refrigerate until chilled, then skim the fat and reserve the jus. 3. Place the 8 whole shallots in an 8-by-8-inch baking pan. Season with salt and pepper, add 2 tablespoons of the butter and pour in 1/8 cup water. Cover with aluminum foil and roast for 20 minutes. Uncover and roast for 15 minutes longer or until the shallots are tender and golden. Set the pan aside. 4. To roast the chicken, place two 9-inch seasoned cast iron skillets in the oven for 15 minutes. Season the chickens generously on both sides with salt and pepper. When the skillets are hot, carefully remove them from the oven and add 2 teaspoons of the vegetable oil to each skillet. Place 2 chicken halves in each skillet, skin side down. Roast for about 30 minutes, checking often, until the juices from the thigh run clear. 5. Remove the skillets from the oven and pour oﬀ any fat. Turn the chicken halves over, skin side up, and deglaze each pan with ¼ cup of the sherry vinegar, scraping the bottom to release any browned bits. Add 4 tablespoons of the butter, ¼ cup of the reserved chicken jus and 4 shallots to each pan. Return to the oven and roast for 3 minutes. 6. To serve, place a chicken half, 2 shallots and a bit of the pan sauce on each plate. Garnish with the remaining thyme sprigs.