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
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 MUSHROOMS AND WHITE WINE
An easy Chicken with Mushrooms recipe and White Wine
Provided by Peggie O'Kennedy
Categories Chicken Herb Mushroom Sauté Quick & Easy White Wine Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
- Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.
WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS
I got this recipe from Holiday Market, which is near the house and we tried it on some white fish. DH and I thought it had a nice flavor.
Provided by Dr. Jenny
Categories Sauces
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
- Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
- Add wine and lemon juice, increase heat to high, and bring to a boil.
- Boil until reduced to 3/4 cup, 3-5 minutes.
- Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
- To serve, stir sauce to recombine, and spoon over your cooked fish.
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
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
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
CHICKEN WITH TARRAGON AND WHITE WINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
- For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
- To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.
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 SWEET WINE & GARLIC
Simple, delicious and very classically French, this creamy casserole makes an impressive dinner party dish
Provided by Mary Cadogan
Categories Main course
Time 1h45m
Number Of Ingredients 12
Steps:
- Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
- Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
- Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
- Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
- Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
- Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.
Nutrition Facts : Calories 828 calories, Fat 62 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 0.81 milligram of sodium
CHICKEN THIGHS BRAISED IN WHITE WINE
Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
- Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
- Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.
Nutrition Facts : Calories 422 g, Fat 20 g, Protein 44 g
SAUTEED CHICKEN WITH SHALLOTS AND WHITE WINE
Recipe from my friend, Ginny, who is an excellent cook. Note: This dish may be made ahead and refrigerated in a covered container for up to 1 day (or freeze up to 2 months). To reheat, thaw the chicken in the refrigerator overnight, then bake it in a covered baking dish at 375 degrees F until heated through (about 10 minutes). Drizzel with a little olive oil to replace lost moisture.
Provided by Maureen in MA
Categories Poultry
Time 47m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken with 1/2 tsp of the salt, the thyme, and 1/8 tsp of the pepper.
- Head the oil in a large nonstick skillet over medium-high heat. At the chicken, thickest side down, and cook until golden (about 5 minutes). Turn and cook until golden (3-4 minutes).
- Reduce the heat to very low, pour off the fat, and arrange the shallot, garlic, and tomatoes around the chicken. Cook for 1 minute. Add the wine or broth, cover, and cook until the breast juices run clear and a meat thermometer registers 170 degrees F (12-15 minutes).
- Remove the breasts to a platter and cover loosely with foil to keep warm. Cook the remaining chicken, uncovered until the juices run clear and a meat thermometer registers 180 degrees F (8-10 minutes). Remove to the platter and cover.
- There should be about 1/2 cup of wine or broth mixture left in the skillet. If there's more, boil it down over high heat; or if there's less, stir in water, wine or broth to bring it up to 1/2 cup. Bring to a boil over medium heat, and stir in the butter, parsley, the remaining 1/4 tsp salt, and the remaining 1/8 tsp pepper. Pour over the chicken and serve.
Nutrition Facts : Calories 255.2, Fat 8.5, SaturatedFat 2.8, Cholesterol 125.7, Sodium 589.6, Carbohydrate 3.5, Fiber 0.7, Sugar 1.3, Protein 37.5
CHICKEN IN WHITE WINE
Make and share this Chicken in White Wine recipe from Food.com.
Provided by Shari2
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place chicken in dutch oven or deep pan.
- Mix all ingredients (except chicken) together.
- Pour mixture over chicken.
- Bake 1& 1/2 hours.
Nutrition Facts : Calories 326.8, Fat 23.4, SaturatedFat 5.2, Cholesterol 79, Sodium 744.4, Carbohydrate 4, Fiber 0.1, Sugar 2.8, Protein 17.5
CHICKEN SAUTé WITH WHITE WINE
Provided by James Beard
Categories Wine Chicken Poultry Sauté White Wine Spring House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
- Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.
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- Melt the Unsalted Butter (2 tablespoon) in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the Shallot (13) to the pot, season with Kosher Salt (to taste), and sauté them in the butter until they begin to soften and caramelize, approximately 10-12 minutes. Lower the heat as needed if shallots are browning too quickly.
- Add the Dijon Mustard (2 tablespoon) and Tarragon (3 sprig) and stir until the mustard coats the shallots evenly and begins to brown.
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