Cast Iron Chicken With Caramelized Shallots And Sherry Pan Sauce Recipes

SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS

Steps:

• Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
• In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
• Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
• Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.

ROAST CHICKEN WITH CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 425ºF (220ºC.)
• 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.
• 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.
• Roast the chicken until it starts to brown on top, about 20 minutes. 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.
• Remove from oven and toss with the chopped parsley.

EASY PAN-ROASTED CHICKEN AND SHALLOTS

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

CAST IRON SKILLET CHICKEN WITH COGNAC SAUCE RECIPE

Steps:

• Sauté the shallots, garlic and thyme. Add the oil and 1 tablespoon of the butter to an extra large skillet - ideally cast iron. Place it over medium heat and add the shallots and garlic. Sauté until the shallots are soft and beginning to brown. Add the thyme, stir, and let it become aromatic -- about 30 seconds.
• Brown the chicken. Season both sides of the chicken pieces with salt and pepper. Turn the heat to high and add it to the skillet. Brown both sides of the chicken and then turn the heat to low-medium. (You're not cooking the chicken through here, just browning the surface.)
• Make the sauce and add it to the skillet with lemon slices. In a small dish, mix the chicken stock, cognac and lemon juice together and then evenly pour it over the chicken. Add the lemon slices around, on top and below the chicken.
• Braise. Cover the pan, reduce the heat to low and braise just until the chicken is cooked through, about 20 minutes. (Cooking times will vary slightly, and larger pieces, like the breasts, will take more time than smaller pieces.)
• Finish the sauce and serve. Add the remaining tablespoon of butter and let it melt into the sauce. Season to taste with salt and pepper and serve! (Here's How to Season to Taste.)

CAST-IRON CHICKEN W/ CARAMELIZED SHALLOTS AND SHERRY PAN SAUCE

Steps:

• 1. Preheat the oven to 425˚F. 2.To make the jus, combine the sliced shallots, onion and reserved chicken bones on a rimmed baking sheet. Toss with the olive oil. Roast, stirring every 10 minutes, until all the ingredients are browned, about 30 minutes. Remove the bones from the baking sheet, leaving any fat behind, and transfer the contents of the baking sheet to a large stockpot over medium-high heat. Add the wine and cook until it is reduced by three quarters. Add the stock, bay leaf and a few sprigs of thyme. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes. Strain the jus through a fine-mesh strainer. Refrigerate until chilled, then skim the fat and reserve the jus. 3. Place the 8 whole shallots in an 8-by-8-inch baking pan. Season with salt and pepper, add 2 tablespoons of the butter and pour in 1/8 cup water. Cover with aluminum foil and roast for 20 minutes. Uncover and roast for 15 minutes longer or until the shallots are tender and golden. Set the pan aside. 4. To roast the chickens, place two 9-inch seasoned cast iron skillets in the oven for 15 minutes. Season the chickens generously on both sides with salt and pepper. When the skillets are hot, carefully remove them from the oven and add 2 teaspoons of the vegetable oil to each skillet. Place 2 chicken halves in each skillet, skin side down. Roast for about 30 minutes, checking often, until the juices from the thigh run clear. 5. Remove the skillets from the oven and pour off any fat. Turn the chicken halves over, skin side up, and deglaze each pan with ¼ cup of the sherry vinegar, scraping the bottom to release any browned bits. Add 4 tablespoons of the butter, ¼ cup of the reserved chicken jus and 4 shallots to each pan. Return to the oven and roast for 3 minutes. 6. To serve, place a chicken half, 2 shallots and a bit of the pan sauce on each plate. Garnish with the remaining thyme sprigs.

CAST-IRON CHICKEN WITH CARAMELIZED SHALLOTS AND SHERRY PAN SAUCE

Steps:

• 1. Preheat the oven to 425˚F. 2. To make the jus, combine the sliced shallots, onion and reserved chicken bones on a rimmed baking sheet. Toss with the olive oil. Roast, stirring every 10 minutes, until all the ingredients are browned, about 30 minutes. Remove the bones from the baking sheet, leaving any fat behind, and transfer the contents of the baking sheet to a large stockpot over medium-high heat. Add the wine and cook until it is reduced by three quarters. Add the stock, bay leaf and a few sprigs of thyme. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes. Strain the jus through a fine-mesh strainer. Refrigerate until chilled, then skim the fat and reserve the jus. 3. Place the 8 whole shallots in an 8-by-8-inch baking pan. Season with salt and pepper, add 2 tablespoons of the butter and pour in 1/8 cup water. Cover with aluminum foil and roast for 20 minutes. Uncover and roast for 15 minutes longer or until the shallots are tender and golden. Set the pan aside. 4. To roast the chicken, place two 9-inch seasoned cast iron skillets in the oven for 15 minutes. Season the chickens generously on both sides with salt and pepper. When the skillets are hot, carefully remove them from the oven and add 2 teaspoons of the vegetable oil to each skillet. Place 2 chicken halves in each skillet, skin side down. Roast for about 30 minutes, checking often, until the juices from the thigh run clear. 5. Remove the skillets from the oven and pour off any fat. Turn the chicken halves over, skin side up, and deglaze each pan with ¼ cup of the sherry vinegar, scraping the bottom to release any browned bits. Add 4 tablespoons of the butter, ¼ cup of the reserved chicken jus and 4 shallots to each pan. Return to the oven and roast for 3 minutes. 6. To serve, place a chicken half, 2 shallots and a bit of the pan sauce on each plate. Garnish with the remaining thyme sprigs.

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE

Steps:

• For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.