Easy Pan-Roasted Chicken and Shallots
The recipe Easy Pan-Roasted Chicken and Shallots can be made in approximately 25 minutes. One portion of this dish contains about 65g of protein, 26g of fat, and a total of 588 calories. This gluten free and primal recipe serves 2 and costs $3.62 per serving. 1530 people were glad they tried this recipe. Several people really liked this main course. This recipe from Foodnetwork requires unsalted butter, shallots, fresh rosemary, and kosher salt. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding. Try Easy Pan-Roasted Chicken Breasts With Morel Mushroom Pan Sauce, Pan-Roasted Shallots with Olives and Sage, and Pan-roasted Shallots With Sherry Wine Glaze for similar recipes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
3/4 cup chicken stock, plus 1/2 cup more if needed
2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
3 tablespoons unsalted butter
Equipment:
oven
frying pan
wooden spoon
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
2. Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan.
3. Add the chicken, skin side down.
4. 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.
5. 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.
6. Transfer the chicken to a serving plate.
7. 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.
8. 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.
9. 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.
Nutrition Information:
covered percent of daily need
