CHICKEN WITH SHALLOTS AND MADEIRA

Chicken with Shallots And Madeira image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons neutral oil, like corn or grape seed
1 whole chicken, cut into serving pieces, or about 3 pounds thighs or drumsticks
Salt and pepper
10 shallots ( 1/2 pound or more)
1 1/2 cups Madeira
2 tablespoons butter
1 tablespoon fresh lemon juice or good balsamic vinegar, or to taste
Chopped fresh parsley leaves for garnish

Steps:

Put oil in a deep skillet or casserole, and turn heat to medium high. When oil is hot, add chicken skin side down. Cook, sprinkling with salt and pepper, until skin is nicely browned, about 10 minutes. Turn, and brown other side a minute or 2.
Spoon or pour out excess fat. Add shallots, and cook, shaking pan occasionally, until they are tender and begin to brown, 5 to 10 minutes more.
Add Madeira, and cook over medium- to medium-high heat, turning chicken occasionally so it continues to brown and cook evenly. Let Madeira reduce almost to a glaze. If mixture dries out before chicken is done, add 1/2 cup water or more Madeira.
When chicken is cooked through and sauce is shiny and thick, add butter and lemon juice or vinegar. Cook a minute, and remove chicken to a warm plate. Taste and adjust sauce's seasoning. Spoon sauce and shallots over chicken; garnish and serve.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 307 milligrams, Sugar 7 grams, TransFat 0 grams