Best Chicken With Shallots And White Wine Recipes

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

Steps:

• Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
• Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
• Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
• Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
• Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

CHICKEN THIGHS WITH SHALLOTS & SPINACH

Steps:

• Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.

CHICKEN WITH SHALLOTS IN WHITE WINE

Steps:

• Pound chicken breasts to 1/4-inch thickness.
• Combine flour, basil, marjoram and black pepper in a bowl.
• Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
• Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
• Remove shallots and garlic from skillet to a separate dish and cover.
• Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
• Combine chicken broth and wine in a small bowl.
• When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
• Add broth and wine mixture to skillet.
• Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
• Serve over pasta or rice.

CHICKEN WITH WINE AND SHALLOTS

Steps:

• Put breasts on flat surface to remove peripheral fat or cartilage. Cut breasts in half and then into 1 1/2-inch pieces.
• Sprinkle with salt and pepper. Coat with flour.
• You will need 2 skillets in which to cook this dish.
• Heat tablespoon of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding. Cook, turning pieces so they cook evenly. Have tablespoon of butter heating in second skillet. When first batch has cooked for 3 minutes or until golden brown transfer to second skillet.
• Heat remaining tablespoon of oil in first skillet and when it is hot add second batch of chicken. Cook 3 minutes or until golden brown all over. Add to first batch of chicken pieces. Sprinkle with garlic and shallots and toss to blend.
• Sprinkle broth, wine, lemon juice and parsley. Cover chicken mixture closely and let simmer 2 or 3 minutes.

SAUTEED CHICKEN WITH SHALLOTS AND WHITE WINE

Steps:

• Season the chicken with 1/2 tsp of the salt, the thyme, and 1/8 tsp of the pepper.
• Head the oil in a large nonstick skillet over medium-high heat. At the chicken, thickest side down, and cook until golden (about 5 minutes). Turn and cook until golden (3-4 minutes).
• Reduce the heat to very low, pour off the fat, and arrange the shallot, garlic, and tomatoes around the chicken. Cook for 1 minute. Add the wine or broth, cover, and cook until the breast juices run clear and a meat thermometer registers 170 degrees F (12-15 minutes).
• Remove the breasts to a platter and cover loosely with foil to keep warm. Cook the remaining chicken, uncovered until the juices run clear and a meat thermometer registers 180 degrees F (8-10 minutes). Remove to the platter and cover.
• There should be about 1/2 cup of wine or broth mixture left in the skillet. If there's more, boil it down over high heat; or if there's less, stir in water, wine or broth to bring it up to 1/2 cup. Bring to a boil over medium heat, and stir in the butter, parsley, the remaining 1/4 tsp salt, and the remaining 1/8 tsp pepper. Pour over the chicken and serve.

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.