Try this Rishia Zimmern’s Chicken With Shallots recipe, or contribute your own.
Suggest a better descriptionGive a gift subscription to NYT Cooking.
Rishia Zimmern’s Chicken With Shallots
SAM SIFTON
YIELD 4 to 6 servings.
TIME1 hour 30 minutes
Save To Recipe Box EmailShare on PinterestShare on FacebookShare on Twitter
Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Carla Gonzalez-Hart.
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often. His wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms.” We’ve been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.
Featured in: Home Cooking, Chef Style.
Cooked 2,548 ratings
INGREDIENTS
8 bone-in chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half.
Nutritional Information
Email Grocery List
PREPARATION
Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
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, approximately 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (1260g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 2049 | ||
Calories from Fat: 1257 (61%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 139.7g | 186 % | |
Saturated Fat 47.8g | 239 % | |
Monounsaturated Fat 55.9g | ||
Polyunsanturated Fat 26.9g | ||
Cholesterol 692.7mg | 213 % | |
Sodium 4566.4mg | 157 % | |
Potassium 2362.3mg | 62 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 32.9g | ||
Protein 134.8g | 193 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2049
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.