Barefoot Contessa Chicken Shallots Recipes

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.

Steps:

• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

Steps:

• Preheat oven to 425 degrees.
• Pat chicken dry with a paper towel and sprinkle genorously with salt and pepper. Heat oil in a 12 inch cast iron skillet over medium high heat for 2 minutes, until it just starts to smoke. Place chicken breasts, skin side down, in skillet and cook 4 to 5 minutes without moving, until golden brown.
• Using tongs, turn chicken and place skillet in oven. Roast for 12 to 15 minutes, until chicken is cooked through.
• Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots. Cook over medium high heat for 5 minutes, until only about 2 tablespoons of liquid remain. If it reduces too much, add an extea splash of wine or water. Add cream, 1 t salt, and 1/4 t pepper and bring to a full boil. Remove from heat, add the dicedbutter, and swirl pan until butter is incorporated. Don't reheat or the sauce will break. Sprinkle with more salt if needed and serve chicken with sauce spooned over.

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.