One of my favorite things to do in the summer is to go to the Farmers' Market in Chappaqua. The variety of produce is fresh and in abundance. The ambiance of the market is perfect: unique food trucks with the most delicious soups and sandwiches and uplifting music played by the delightful jazz band. Among my many purchases today were beautiful freshly picked shallots, just perfect for Poulet Sauté aux Echalotes (Chicken Sautéed with Shallots). This wonderful, simple one pot recipe is delicious served over rice or with a baguette.
Poulet Sauté aux Echalotes
Chicken Sautéed with Shallots
adapted from
Bistro Cooking
Patricia Wells
Poulet Sauté aux Echalotes
Chicken Sautéed with Shallots
adapted from
Bistro Cooking
Patricia Wells
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 chicken (3-4 pounds)
Salt and freshly ground pepper
2 generous cups shallots
3 garlic cloves
2 tablespoons Cognac
4 tomatoes, peeled cored, seeded and chopped
A handful of fresh parsley, minced
Directions
1. In a deep-sided non reactive 12-inch skillet, heat the oil and butter over high heat. Season the chicken liberally with salt and pepper. When the fats are hot, but not smoking, add 3 to 4 pieces of chicken and cook on one side until the skin turns an even golden brown, about 5 minutes. Do not crowd the pan; brown the chicken in batches. Carefully regulate the heat to avoid scorching the skin. Turn the pieces and brown them on the other side, an additional 5 minutes.
2. Reduce the heat to medium-high. Add the shallots and garlic, burying them under the chicken at the bottom of the skillet. Add all of the chicken to the pan. Saute, covered, shaking the pan frequently, until the shallots are soft and begin to brown and the chicken is cooked through, about 20 minutes.
3. Heat the Cognac in a very small sauce pan over medium-high heat for 20-30 seconds. Ignite with a match and pour over the chicken. Cook, shaking the pan, for an additional 2 to 3 minutes.
4. Stir in the tomatoes and continue cooking until the sauce is nicely blended, about 5 more minutes.
5. Sprinkle with parsley and serve immediately.
follow Anne on twitter and Instagram @AnneFretz
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 chicken (3-4 pounds)
Salt and freshly ground pepper
2 generous cups shallots
3 garlic cloves
2 tablespoons Cognac
4 tomatoes, peeled cored, seeded and chopped
A handful of fresh parsley, minced
Directions
1. In a deep-sided non reactive 12-inch skillet, heat the oil and butter over high heat. Season the chicken liberally with salt and pepper. When the fats are hot, but not smoking, add 3 to 4 pieces of chicken and cook on one side until the skin turns an even golden brown, about 5 minutes. Do not crowd the pan; brown the chicken in batches. Carefully regulate the heat to avoid scorching the skin. Turn the pieces and brown them on the other side, an additional 5 minutes.
2. Reduce the heat to medium-high. Add the shallots and garlic, burying them under the chicken at the bottom of the skillet. Add all of the chicken to the pan. Saute, covered, shaking the pan frequently, until the shallots are soft and begin to brown and the chicken is cooked through, about 20 minutes.
3. Heat the Cognac in a very small sauce pan over medium-high heat for 20-30 seconds. Ignite with a match and pour over the chicken. Cook, shaking the pan, for an additional 2 to 3 minutes.
4. Stir in the tomatoes and continue cooking until the sauce is nicely blended, about 5 more minutes.
5. Sprinkle with parsley and serve immediately.
follow Anne on twitter and Instagram @AnneFretz
Poulet Saute aux Shallots - Chicken Sauteed with Shallots
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The Recipe: To Be Or Not To Be
The perfect one pot meal!
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