Here’s another wonderful kid approved chicken recipe from you guessed it, Ina Garten. I tend to make a lot of her recipes because they’re easy and they always turn out amazing. This particular recipe was from her cookbook, How Easy is That. I usually make a chicken dish once a week for my family as it’s economical, easy to prepare and my kids just love it. This dish was a bit messy and a bit grease splattering, but the smiles and thumbs up from my kids and hubby made it all worth it.
I just found out an interesting fact about chicken skin here at my friend Em’s blog that you might want to check out. It’s made me re-think having an occasional bite of crispy skin. My kids were psyched that they got to eat their skin last night, as that is really the best part, right?
This dish is paired with a shallot and lemon sauce that is amazing! I even rolled my popover in it after my chicken disappeared. The sauce really makes this chicken stand out, so make it!
Chicken with Shallots:
Recipe from Barefoot Contessa
- 3 to 4 boneless chicken breasts, skin on (6 to 8 ounces each) – The chicken breasts from my grocery store are huge, so we typically get 2-3 breasts
- 2 to 3 tablespoons olive oil, vegetable or canola oil
- 1/2 cup dry white wine – Pinot Grigio works great
- 1/3 cup freshly squeezed lemon juice (2-3 lemons)
- 1/4 cup minced shallots
- 3 tablespoons heavy cream
- 1 teaspoon fine kosher or sea salt
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature
Preheat the oven to 425 degrees.
Lets get our ingredients prepared. Mince your shallot, squeeze up your lemons to get your lemon juice, pour your 1/2-cup wine, slice up your room temp butter. Rinse and pat the chicken dry with the paper towels and sprinkle them generously on both sides with salt and pepper. Make sure that the chicken is dry, as that helps it to brown up in the skillet.
In a 12-inch cast iron skillet or oven safe 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.
Raw chicken photos, gotta love them!
The below photos show 2 chicken breasts, as I was making a smaller batch to photograph for you all.
Using tongs, turn the chicken breasts skin side up and place the skillet in the preheated oven. Roast the chicken for 12 to 15 minutes or until the chicken is cooked through (when they reach an internal temp of 165 degrees).
Please remember that this is an estimate on cooking time since chicken breasts vary in size. Keep an eye on the chicken and cook accordingly.
Meanwhile (while the chicken is cooking), in a medium sauté pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat until only 2 tablespoons of liquid remain in the pan, about 5 minutes. If the sauce reduces too much, add an extra splash of white wine or water.
Honestly, just keep an eye on the sauce and you shouldn’t need to add any additional wine or water.
Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil.
Remove the sauce from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don’t reheat or the sauce will break!
The sauce will be a creamy yellow and pinkish color.
Pour your sauce into a small bowl and set aside until the chicken is finished. The sauce may not look pretty, but it tastes amazing!
Serve up the chicken breasts and have each person spoon the desired amount of sauce over their breast, or you can pour the sauce over all of the breasts. We served these up with popovers
and roasted cauliflower.
Everyone in my family was part of the clean plate club. I even found members of my family lapping up the remaining sauce with their popovers.
Zoe rated this dish a 10+++.
Eli rated this a 10+++ as well.
John and I loved it as well.