EASY PAN-ROASTED CHICKEN AND SHALLOTS
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
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.
SPICED CHICKEN BREASTS WITH DATES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚. Bring a medium saucepan of salted water to a boil. Season the chicken with salt, pepper, the paprika and brown sugar. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 6 minutes. Flip the chicken; transfer the skillet to the oven. Bake until cooked through, 10 minutes. Remove the chicken to a plate and cover with foil.
- Pour off the juices from the skillet; reserve. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the shallots and cook, undisturbed, until browned, 4 to 5 minutes. Toss; cook until tender, 2 more minutes. Add the dates and vinegar; cook until the vinegar is reduced, 2 minutes. Add the chicken broth, bring to a simmer and cook until reduced, 3 to 4 minutes. Add the reserved skillet juices and any juices from the plate of chicken.
- Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pan. Add the butter and 1/4 cup of the reserved cooking water. Toss until coated, adding more cooking water as needed. Season with salt and pepper and stir in 3 tablespoons parsley.
- Slice the chicken and top with the sauce. Serve with the noodles; sprinkle with the remaining 1 tablespoon parsley.
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
- Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
- Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
PAN-ROASTED CHICKEN WITH SHALLOTS AND DATES
The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.
Provided by Athena Calderone
Categories Dinner Chicken Roast Date Shallot White Wine Garlic Thyme Olive Winter
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set the chicken out at room temperature for 30 minutes before cooking.
- Preheat the oven to 450°F (230°C). Position a rack in the top third of your oven.
- Place your largest cast-iron skillet in the oven for 15 minutes. Pat the chicken breasts dry and generously season them on all sides with salt and pepper. Carefully remove the hot skillet from the oven and place it on the stovetop. Add the grapeseed oil to the skillet and heat it over medium-high heat until the oil has a subtle ripple effect. You want the oil to be very hot. Working in two batches, cook the chicken, skin-side down, until the skin is crispy and golden brown, 4 to 5 minutes. Drain off all but 1 tablespoon of oil from the pan.
- Remove the chicken from the skillet and set it onto a plate as you build your sauce. Over medium heat, melt 2 tablespoons of the butter in the skillet and add the shallots. Cook the shallots undisturbed for 5 to 6 minutes, until they are caramelized and golden. Add the garlic, a few thyme sprigs, 1 tablespoon of the butter, and season with salt and pepper. Toss the shallots and continue to cook until they begin to soften, 5 to 7 minutes. Deglaze the pan with the wine and reduce it by half. Add a few more thyme sprigs and the stock. Simmer the sauce over medium to low heat for 15 minutes, until reduced slightly. Check for seasoning and add the dates and olives to the sauce.
- Return the chicken breasts to the skillet, skin-side up, and place it in the oven. Roast the chicken until it's just cooked through, about 20 minutes. An instant-read thermometer inserted in the thickest part of the breast should register 160°F (70°C).
- Transfer the chicken breasts to a plate; set them aside and keep warm. Return the skillet to the stovetop over medium to low heat and add the vinegar to the sauce. Simmer until the sauce is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove it from the heat and stir in the remaining 1 tablespoon butter and the lemon juice. Check and adjust the seasoning. Return the chicken to the skillet and serve it immediately, garnished with the remaining thyme and the lemon zest.
CHICKEN WITH SHALLOTS, PRUNES, AND ARMAGNAC
Provided by Bon Appétit Test Kitchen
Categories Chicken Poultry Sauté Christmas Quick & Easy High Fiber Dinner Prune Cognac/Armagnac Winter Shallot Simmer Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.
- Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.
- Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.
CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS
Steps:
- Make tagine:
- Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
- Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
- Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
- Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
- Brown pine nuts while chicken cooks:
- Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
- To serve:
- Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
- What to drink:
- Chateau Reynella McLaren Vale Grenache '04
CHICKEN WITH SHALLOTS, DATES AND APRICOTS
Found in the Williams-Sonoma "Taste" cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice.
Provided by KissKiss
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If preferred, trim the fat and skin from the chicken. Rinse, pat dry, and season with salt and pepper.
- Heat oil in a large Dutch oven or heavy pot with a lid (to be used later) over medium-high heat.
- Add chicken and bay leaves and cook until browned, about 7-10 minutes on each side. Add a 1/2 cup water, cover and reduce heat to low. Cook for 35-40 minutes.
- Pour off pan juices and reserve. Pile chicken on one side of the pan, raise the heat to medium and add the shallots. Cook until the soften, about 2 minutes.
- Add wine and vinegar, and scrape up the brown bits from the bottom of the pot. Add dates and apricots, then redistribute the chicken in the pot.
- Add the reserved liquid and simmer until chicken is heated through and tender, about 12-15 minutes.
- Remove and discard bay leaves. Serve immediately.
BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES
Provided by Joanne Weir
Categories Chicken Braise Quick & Easy Low Cal Dinner Date Almond Healthy Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
CHICKEN WITH DATES
This is a fragrant Moroccan flavoured recipe for chicken, simmered with dates, honey and lemon. As it can easily be made in advance and reheated, it's a dish that doesn't require precise timing. It's delicious enough to become a year round tradition.
Provided by MarieRynr
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken parts with salt and a generous amount of pepper.
- Heat the oil in a large skillet, add the chicken in batches, and brown on all sides over high heat.
- Remove the chicken and set aside.
- Add the onion to the skillet and cook over medium heat until soft, about 10 minutes.
- Add the cinnamon, nutmeg, honey and stock and bring to a boil.
- Reduce the heat and return the chicken to the skillet.
- Cover and simmer for 25 minutes or until the chicken is cooked.
- Skim the fat from the surface.
- Add the dates, lemon juice and saffron and cook for 5 to 10 minutes.
- Serve the chicken with some of the sauce and dates.
Nutrition Facts : Calories 780.1, Fat 44, SaturatedFat 11.2, Cholesterol 172.5, Sodium 164.7, Carbohydrate 54.5, Fiber 5.9, Sugar 43.1, Protein 44.8
CHICKEN WITH DATES, APRICOTS AND COUSCOUS
Make and share this Chicken With Dates, Apricots and Couscous recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a Dutch oven over medium-high heat.
- Add the chicken pieces, cook/brown for 5 minutes on each side.
- Add in the onions, and the next 6 ingredients (onion through garlic) cook for 4 minutes, stirring occasionally.
- Add in the chicken broth, dates, apricots, rind and salt; bring to a boil, cover, and reduce heat and simmer for 30 minutes, or until the chicken is done.
- Remove from the heat; stir in the chopped parsley, lemon sections and cilantro.
- Serve with the cooked couscous.
Nutrition Facts : Calories 861.4, Fat 47.7, SaturatedFat 12, Cholesterol 181.1, Sodium 469.3, Carbohydrate 54.1, Fiber 5.1, Sugar 18.1, Protein 53.1
ROAST CHICKEN WITH APRICOTS AND OLIVES
This festive dish is a fairly easy main course for the Seder meal - or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.
Provided by Susan Spungen
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
- Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
- Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
- Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but it's almost always too sweet, and the routine addition of cinnamon and cloves makes the whole thing taste more like dessert than dinner. Take them away, add a little vinegar to counter the fruit's sweetness, improve and simplify the cooking technique, and you have a beautiful dish for a winter meal.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Put the apricots in a small bowl (or a 2-cup measure) and add the vinegar, wine, and about 1/4 cup water to cover. Let soak while you brown the chicken.
- Turn the heat to medium-high under a 12-inch nonstick skillet and add the chicken, skin side down. Cook, rotating the pieces (not turning them) so they brown evenly. When they are nicely browned-take your time-turn them so they are skin side up and season with salt and pepper. Make a little space in which you can add the onion and cook, stirring the onion occasionally, until it has softened a bit, a minute or two.
- Add the apricots and their liquid and bring to a boil; cook for a minute, then turn the heat to low and cover. Cook until the chicken is done, 15 to 20 minutes; do not turn while it is cooking. Remove the lid, raise the heat, and season the chicken well with salt and pepper. Boil out any excess liquid; you do not want the sauce to be too watery. Taste and adjust the seasoning if necessary and serve.
- A few fresh thyme sprigs, added at the beginning of step 2 and discarded before you serve the chicken, add another dimension to this dish.
- A tablespoon or two of butter, stirred in at the end, will make the sauce considerably richer. Or you might render some bacon, remove it, and brown the chicken in the bacon fat; crumble the bacon and stir it in at the end of cooking.
SLOW COOKER CHICKEN WITH APRICOTS AND DATES
Boneless, skinless chicken are marinated and then cooked slowly in the marinate flavored with cumin and cinnamon. Tender dates and apricots give the sauce a slightly sweet flavor. I served this with brown rice.
Provided by Crazycook in PA
Categories Chicken Breast
Time 7h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix garlic, orange juice, cumin, cinnamon and 1 tablespoon of the olive oil in a small bowl. Pour mixture in a ziplock bag.
- Add chicken and shake to coat and refrigerate for at least 1 hour.
- Heat remaining oil in a large skillet over medium high heat.
- Saute onion until golden brown, about 5 minutes.
- Remove onion and set aside and add contents of ziplock bag to skillet and saute just until brown on both sides, about 5 minutes.
- Transfer chicken along with onions to crock pot.
- Add broth, apricots and dates to crock pot and stir to combine.
- Cover and cook on low for 4 to 6 hours.
CHICKEN WITH RAISINS AND APRICOTS
Make and share this Chicken With Raisins and Apricots recipe from Food.com.
Provided by tunasushi
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a pan and sautee curry powder till fragrant. Add in shallots and sautee till soft.
- Add in chicken thighs, stock and juice. Add in dried fruit.
- Bring to a boil, reduce, and simmer till chicken is cooked and tender.
- Mix cornflour with a little water and use it to thicken the sauce.
Nutrition Facts : Calories 270.2, Fat 15.3, SaturatedFat 4.2, Cholesterol 80.8, Sodium 160.3, Carbohydrate 14.3, Fiber 1.2, Sugar 8.7, Protein 18.7
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