Fleur de Lis

Fleur de Lis

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Sunday, August 21, 2011

Chicken with Shallots

I've stated before that I've never made an Ina Garten recipe and been disappointed.  This one will continue the trend.  I used bone-in chicken and therefore had to adjust the cooking time by about 10 minutes, but it was well worth it.  I served the chicken over rice.  On the last picture, I should have waited about five more minutes before spooning the sauce over the chicken.  It was hot and hadn't thickened just the little bit it needed to.  Therefore, it ran off the chicken down into the rice.  Now trust me, it made the rice out of this world, but didn't do too much for showing y'all a good picture.  Take my word for it.  : )

4 boneless chicken breasts, skin on (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup minced shallots (1 large)
3 tablespoons heavy creaam
4 tablespoons (1/2 stick)unsalted butter, diced, at room temperature

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.

Like I stated earlier, if I had waited 5 minutes longer, you could have enjoyed a picture with the nice buttery, creamy, lemony sauce.  But it smelled sooooo good, we couldn't wait. 

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