Chicken With Shallots And Apricots Recipes

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CHICKEN WITH SHALLOTS



Chicken with Shallots image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 boneless chicken breasts, skin on (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup minced shallots (1 large)
3 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature

Steps:

  • Preheat the oven to 425 degrees.
  • Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
  • Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
  • Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES



Sheet-Pan Chicken With Shallots and Grapes image

This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za'atar (optional)
Kosher salt and black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
4 to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme
Flaky sea salt, for serving

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
  • Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
  • Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS



Chicken Tagine with Apricots and Spiced Pine Nuts image

Provided by Farid Zadi

Categories     Chicken     Fruit     Ginger     Dinner     Orange     Apricot     Pine Nut     Spice     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 24

For tagine
1 whole chicken (about 3 1/2 pound)
2 tablespoons extra-virgin olive oil, divided
3 large shallots, finely chopped (1 cup)
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon grated peeled ginger
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
Pinch of saffron threads (optional)
1 cup water
2 tablespoons blood-orange preserves or bitter-orange marmalade
1 (2-inch) cinnamon stick
1 thyme sprig
2 cilantro sprigs
6 dried apricots, chopped
1 tablespoon finely chopped cilantro or flat-leaf parsley
For spiced pine nuts
1 tablespoon olive oil
1/4 cup pine nuts
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
Pinch of cayenne (optional)
Garnish: lemon wedges

Steps:

  • Make tagine:
  • Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
  • Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
  • Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
  • Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
  • Brown pine nuts while chicken cooks:
  • Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
  • To serve:
  • Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
  • What to drink:
  • Chateau Reynella McLaren Vale Grenache '04

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS



Rishia Zimmern's Chicken With Shallots image

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 in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often. His then 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.

Provided by Sam Sifton

Categories     dinner

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 tarragon sprigs
2 cups cherry tomatoes, halved

Steps:

  • Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
  • 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, about 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.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 22 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 1115 milligrams, Sugar 13 grams, TransFat 0 grams

CHICKEN TERRINE WITH LEEKS & APRICOTS



Chicken terrine with leeks & apricots image

Whet the appetite for the main event by serving guests this special chicken terrine with leeks and apricots. It can be made up to three days ahead

Provided by Jane Hornby

Categories     Starter

Time 1h30m

Yield Serves 8-10

Number Of Ingredients 16

1kg chicken thighs on the bone, skin removed
500ml fresh chicken stock (you can buy this ready-made)
2 bay leaves , plus more to decorate
handful thyme sprigs
handful parsley
2 leeks , finely chopped (keep the trimmings)
6 black peppercorns
30g butter , plus more for the tin
1 large or 2 smaller banana shallots , finely chopped
50g smoked streaky bacon or pancetta, finely chopped
1 large garlic clove , finely chopped
2 chicken breasts , on the bone if possible, skin removed
50g soft dried apricots , chopped
3 tbsp brandy
4 sheets leaf gelatine
toast drizzled with olive oil, to serve (we used Crosta & Mollica Pane Pugliese)

Steps:

  • Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.
  • Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.
  • Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.
  • Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.
  • Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly - overnight is best. Can be made up to three days ahead.
  • To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium

CHICKEN WITH APRICOTS



Chicken With Apricots image

Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
Salt and freshly ground black pepper

Steps:

  • Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
  • Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
  • Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS



Pan-Seared Chicken Breasts with Shallots image

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

Steps:

  • Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
  • Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g

CHICKEN WITH SHALLOTS, DATES AND APRICOTS



Chicken With Shallots, Dates and Apricots image

Found in the Williams-Sonoma "Taste" cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice.

Provided by KissKiss

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

8 chicken thighs
salt and pepper, to taste
3 tablespoons extra virgin olive oil
10 bay leaves
4 large shallots, sliced in 1/4-inch rounds
2/3 cup dry red wine
3 tablespoons red wine vinegar
8 dates, pitted and halved
4 dried apricots, quartered

Steps:

  • If preferred, trim the fat and skin from the chicken. Rinse, pat dry, and season with salt and pepper.
  • Heat oil in a large Dutch oven or heavy pot with a lid (to be used later) over medium-high heat.
  • Add chicken and bay leaves and cook until browned, about 7-10 minutes on each side. Add a 1/2 cup water, cover and reduce heat to low. Cook for 35-40 minutes.
  • Pour off pan juices and reserve. Pile chicken on one side of the pan, raise the heat to medium and add the shallots. Cook until the soften, about 2 minutes.
  • Add wine and vinegar, and scrape up the brown bits from the bottom of the pot. Add dates and apricots, then redistribute the chicken in the pot.
  • Add the reserved liquid and simmer until chicken is heated through and tender, about 12-15 minutes.
  • Remove and discard bay leaves. Serve immediately.

ROAST CHICKEN WITH APRICOTS AND OLIVES



Roast Chicken With Apricots and Olives image

This festive dish is a fairly easy main course for the Seder meal - or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.

Provided by Susan Spungen

Categories     dinner, poultry, main course

Time 3h

Yield 4 servings

Number Of Ingredients 14

3 1/2 to 4 pounds bone-in chicken pieces (see Note)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup fresh lemon juice, plus 1 lemon, sliced and seeded
1/4 cup fresh blood orange or regular orange juice
1/4 cup honey
4 to 6 garlic cloves, thinly sliced
3/4 teaspoon dried thyme
3 tablespoons ground sumac
4 tablespoons olive oil
1 cup (6 ounces) dried apricots
1 cup (4 ounces) pitted Castelvetrano olives with 2 tablespoons brine
4 large or 8 small shallots, roots trimmed, peeled and cut lengthwise into quarters or halves
1/4 cup dry white wine

Steps:

  • Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
  • Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
  • Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
  • Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

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