Monday, June 2, 2014

A Hit and a Miss! Roast Chicken with Shallots and Roasted Artichokes

Do you ever see a recipe and think how awesome and classy it looks, and the description is even better? Me too. Roasted artichokes are that recipe for me…. so I tried making them...

NOT SO MUCH. I tried, and I failed miserably.  

Figures I try this with the 2 for $1 artichokes. That might be my problemo.  As far as I could tell, I followed the recipe from Iowa Girl Eats and hers looked amazing!!!  I failed miserably. But, my cheerleader hubs told me to try them again soon. Which I will (shout out to Iowa Girl, those looked killer, mine were beautiful, not tasty). Please try her recipe and win, and tell me what you used, I am determined to master this eventually!


Alas, where there is a fail, there is a victory!  Cue in David Lebovitz's Roast Chicken with Caramelized Shallots. HELLLLLLOOOOOOO beautiful! This was the jackpot of all recipe finds. 

Calls for minced shallots - chopped as finely as I could!  

I have a new local store, Lucky's, that had their bone in chicken breast on sale for 98 cents a pound. 98 CENTS! The butcher  gladly gave me 4 breasts, and I saw they were $1.89 for all 4. So, naturally, I annoyed the hell out of him and asked for 4 more.  Beauties! Skin on is the way to go. For you skinnies, once again, eat the freakin skin and work out a bit more tomorrow. Its worth it.

Here's the link to the recipe:

David Lebovitz's Recipe below. 
PS. His website and recipes are amazing. Follow for updates!

Roast Chicken with Caramelized Shallots
Serves 4 to 6
Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis
I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.
I used 3 large bone in breasts for 2 people and 1 large shallot. I used about 3/4 the recipe but just eyeball it to coat your chicken accordingly. 
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 4 large shallots, peeled and minced
  • sea salt and freshly ground black pepper
  • One whole chicken, cut into 8 pieces
  • one generous handful of coarsely chopped flat-leaf parsley
1. Preheat the oven to 425ºF (220ºC).
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

The bottom of the pan should be covered for the most part with your sauce. Toss your chicken in.

Roast for 20 then flip for 20. It is perfection!

It was truly delicious and something we will make again in the near future. Try it! So easy, even I can screw one thing up and end up with a majorly delightful entree!