Rishia Zimmerns Chicken With Shallots Recipes

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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

CRISPY CHICKEN WITH SHALLOTS



Crispy Chicken with Shallots image

Provided by Dawn Perry

Categories     Chicken     Poultry     Roast     Dinner     Mint     Shallot     Parsley     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 garlic cloves, peeled
1/2 cup fresh mint leaves
2 tablespoons olive oil
1 cup fresh flat-leaf parsley leaves, plus more for serving
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1 3 1/2-4 pound chicken, halved, breast bone removed
8 small shallots, peeled, root end trimmed

Steps:

  • Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it'll get).
  • Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes.
  • Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20-25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8-10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
  • DO AHEAD: Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS



Rishia Zimmern's Chicken With Shallots image

Super recipe from the New York Times; if you like the combination of chicken, caramelized shallots, mustard and tomatoes, this is for you! Easily cut in half.

Provided by lecole54

Categories     Meat

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 chicken thighs, bone in
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 -15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half

Steps:

  • 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.

Nutrition Facts : Calories 624.2, Fat 35, SaturatedFat 11.7, Cholesterol 173.2, Sodium 1990.1, Carbohydrate 20.5, Fiber 1.7, Sugar 3.2, Protein 35.7

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS



Rishia Zimmern's Chicken With Shallots image

Categories     Chicken     Tomato     Casserole/Gratin     Dinner

Number Of Ingredients 10

4 chicken breasts
2 tablespoons flour
1/2 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons butter
12 shallots, peeled
2 cups white wine
2 tablespoons dijon mustard
1 tablespoon tarragon
2 cups cherry tomatoes, halved

Steps:

  • Pat the chicken 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. Cover the pot, turn the heat to low and simmer for 30 minutes.
  • Remove the lid, and allow the sauce to reduce and thicken, 15-20 minutes.
  • Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

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