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?
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.
Honestly, just keep an eye on the sauce and you shouldn’t need to add any additional wine or water.
Zoe rated this dish a 10+++.
Eli rated this a 10+++ as well.
John and I loved it as well.