Sunday, May 2, 2010

Roast Chicken with Carmelized Shallots

I could be friends with David Lebovitz. He lives in Paris, he's funny, he leads chocolate tours, he bakes and cooks better than Martha and his recipes never disappoint.

Sunday night seems to be a good night to post a homey, family-style chicken recipe. No, I didn't make this tonight but I well could have. This chicken recipe could well become one of my staples. It's easy to make and you can use the leftovers in so many different ways: in soup, in sandwiches with the shallots on top of the chicken, tossed with pasta, in risotto. Enjoy!

Roast Chicken with Carmelized Shallots
serves 4-6

I used eight pieces of chicken -- breasts and legs. You can use the equivalent of a whole chicken in any way you want.

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
4 large shallots, peeled and sliced
sea salt or Kosher salt and freshly ground black pepper
One whole chicken or 8 pieces of chicken
One generous
handful of coarsely chopped flat-leaf parsley

1. Preheat the oven to 425F.

2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.

3. Toss the chicken in the mixture, so they're completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

5. Remove from oven and toss in the chopped parsley, then serve.

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