Chicken with Shallots
Source: Epicurious/November 1996 (Mme. LasCourrege's Chicken with Shallots from
the French Farmhouse Cookbook by Susan Herrmann Loomis) recommended by Renee who notes "this is a splendid recipe, easy and elegant enough for company"
Ingredients:
3 tablespoons olive oil
1 chicken (3 1/2 to 4 pounds; 1 3/4 to 2 kg), cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs)
3 tablespoons red wine vinegar
4 large shallots, peeled and minced
Sea salt and freshly ground black pepper
1 cup (loosely packed) flat-leaf parsley leaves RA Note: I used about 3 Tbs. chopped and it was enough
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Drizzle the oil into an ovenproof baking dish that is large enough to hold the chicken in one layer. Add the chicken pieces and turn them so they are thoroughly coated with oil. Drizzle the vinegar over the chicken, and sprinkle with the shallots. Turn the chicken so the shallots are evenly distributed over and under the pieces. With all the pieces skin side up, sprinkle generously with salt and pepper.
3. Place the dish in the center of the oven and roast until the chicken begins to turn golden, about 20 minutes. Remove the dish from the oven, turn the chicken pieces over, and season with salt and pepper. Return the dish to the oven and continue roasting until the chicken is thoroughly cooked (the juices should run clear when the flesh is pricked with the tip of a sharp knife), 17 to 20 minutes.
4. Mince the parsley.
5. Remove the chicken from the oven, sprinkle the parsley over it, and turn the pieces so the parsley is mixed evenly throughout. Let sit for 10 minutes, and then serve.
Makes 4 to 6 servings.
Cindy's note - can remove skin before baking if desired