- Chicken Breasts Halves2bone-in, skin on; 10 oz. each
- Kosher Saltto taste
- Black Pepperto tasteground
- Butter3 Tablespoonsunsalted
- Shallots4medium; peeled and quartered lengthwise through the root (about 8 ounces)
- Fresh Rosemary Sprigs2
- Chicken Stock3/4 Cupsplus 1/2 cup more if needed
1) Preheat the oven to 218 C/425 F.
2) Sprinkle salt and pepper over both the sides of the chicken breast pieces.
3) Place a large skillet over high heat for about 2 minutes.
4) Add a tablespoon of butter in the skillet and allow it to melt. Do whirl the butter all over the skillet.
5) Add chicken breast pieces in the skillet (keeping its side down).
6) Add shallots in the pan and make sure they don’t overlap.
7) Cook for about 3 minutes so that the shallots turn brown from the bottom and the chicken is well cooked.
8) Turn over the chicken and shallots and then add rosemary sprigs.
9) Add chicken stock in the skillet carefully.
10) Place the skillet in the oven and roast it for about 14 minutes so that the chicken is well cooked and the shallots become quite soft.
11) Remove the minor pieces of the chicken because they are cooked quite earlier. Then transfer the pieces to a serving plate.
12) Do make sure that the chicken stock has not fully evaporated. Add half a cup of chicken stock if you are left with a few tbsp of stock in the skillet.
13) Bring the skillet over medium heat and heat the mixture for about 2 minutes so that you are left with half a cup of liquid in the skillet.
14) Remove the skillet from heat and add a couple of tablespoon of butter in the skillet. (Add butter with a wooden spoon so that the sauce becomes quite thick).
15) Discard the rosemary sprigs from the skillet and add salt and pepper in the sauce.
16) Transfer some of the sauce over the chicken and place the rest in the plate.
17) Serve pan roasted chicken and shallots with bread.
Shallots are great to have, especially with meat. So, why not cook them with chicken and enjoy a wholesome dinner? Spend about half an hour in the kitchen with a bunch of simple ingredients and I assure that you will be able to come with a perfect meal. The process is a bit tough, but you will bet better at it once you try the recipe twice or thrice.