Chicken with Rosemary Shallot Sauce #recipe from author @DarylWoodGerber

 

From Daryl:

 

The holidays have arrived, though it might not feel that way given the current state of affairs. Hopefully many of you are decorating or preparing to light the candles. Whatever you do, find joy in it.  Even if it's the simplest thing like tipping over a snow globe and watching it snow! Or stepping outside to enjoy the crisp air. Or turning on music that will fill your heart. These moments are so important for all of us.

And when you're dining, think about what kind of food you love that might relieve stress. 

 

For me it's either sugar or savory. Hmm. I guess that means anything!  LOL

 

Here's an easy meal that should satisfy those taste buds, although frying chicken is a tad messy.  I used a splatter guard to help keep the mess to a minimum. It's a perfect  dinner for one, two, three, or four during the holidays. 

 

Now, I have to admit that I found this recipe on the Internet, but I can't remember where, can't pin it down -- not Food Network --  and I tweaked it so it's not exactly what I found.  But I apologize to whomever might have given me the inspiration for not having a link. Bad me. Can we chalk it up to holiday brain fog?  Thanks for understanding.

 

Enjoy. 

 

CHICKEN WITH ROSEMARY SHALLOT SAUCE

(for 2-4)

 

½-1 full chicken breast with skin on, per person

Salt and pepper to season

1 tablespoon olive oil

1 shallot, peeled and chopped fine

1 cup chicken stock

3-4 springs rosemary (and thyme, if you’d like)

1-2 tablespoons butter

 

Preheat oven to 325 degrees F.

 

In an oven-proof sauté pan, heat it on high. Check to make sure the pan is hot by adding a few drops of water. They should instantly evaporate. Now add the olive oil. It should glisten and shimmer.

 

Add the chicken breasts skin-side-down into a prepared pan. Reduce heat to medium-high.  I covered with a splatter guard top. Let them cook for 6-8 minutes. Don’t try to move them around the pan or lift up to check on them every 5 seconds or the skin will tear and you’ll never get a good crisp skin.

 

When the chicken is ready to flip, it will let you know because it will be easy to flip.

 

Flip and cook for 3-4 minutes.  Remove them to a clean plate and repeat with the remaining chicken breasts, if you’re making a second batch.

 

Once all the chicken breasts are seared and crispy, place them all into the pan, skin side up, and slide into a preheated oven to roast for a quick 15-20 minutes to finish cooking.

While the chicken is in the oven, chop the shallot.

Remove the chicken from the oven and cover with foil to let it settle. DO NOT TOUCH HANDLE OF POT WITHOUT A POT HOLDER!  THROUGHOUT THE REST OF THE STEPS. IT IS HOT!

Meanwhile put the pan of chicken juices on the stove and heat it on medium heat. Add in the shallots. Let them cook 2-3 minutes until translucent. Add in a cup of chicken stock and simmer. Add in sprigs of rosemary (and thyme if you’d like).  Simmer for 5-8 minutes.

Remove wilted herbs. Add a tablespoon or two of butter to the sauce. Stir. Butter adds a velvety touch.

Set the chicken on plates and spoon the herbaceous sauce on top.

🧚

My new Fairy Garden Mystery series, 

A SPRINKLING OF MURDER,  
in trade paperback and e-book and audio.

You can read all about it and order it on various sites 

on my website HERE.

Don't forget to order the 9th book in the  

Cookbook Nook Mystery series,  

SHREDDING OF EVIDENCE, 

in trade paperback and e-book.

You can read all about it and order it on various sites on 

my website, HERE

And here is my latest Aspen Adams novel of suspense...

Order COLD CONVICTION, the 3rd in series, trade paperback and e-book: HERE

SAVOR THE MYSTERY!

 

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