HONEY-GLAZED CHICKEN AND SHALLOTS
The combination of a sweet glaze, tangy shallots and pan-roasted chicken makes this a quick but decadent one-pan meal. Caramelizing shallots first, then tossing them with sherry vinegar gives them a pickled but syrupy bite. A little heat from a spicy chile and some freshness from parsley leaves balance this flavorful dish. Serve right off the stove, over cooked grains or alongside a crisp salad.
Provided by Yewande Komolafe
Categories dinner, quick, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
- Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
- Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
- Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.
MUSTARD-GLAZED SHALLOTS AND CARROTS
The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.
Nutrition Facts : Calories 157 g, Fat 6 g, Fiber 2 g, Protein 2 g
HONEY-GLAZED CARROTS AND SHALLOTS
Categories Vegetable Side Christmas Thanksgiving Vegetarian Carrot Fall Honey Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
- Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.
GREEN BEANS WITH GLAZED SHALLOTS IN LEMON-DILL BUTTER
In 15 minutes, you can cook fresh green beans and coat them with a citrus butter sauce. A super side dish!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, heat 1 to 2 inches water to boiling. Add beans; boil uncovered 8 to 10 minutes or until crisp-tender. Drain; return to Dutch oven.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in sugar. Cook 2 to 3 minutes longer, stirring occasionally, until shallots are glazed and brown. Stir in lemon juice, dill weed and salt.
- Add shallot mixture to green beans; toss to coat.
Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 2 g, TransFat 0 g
GLAZED SHALLOTS
Steps:
- In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
- Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.
GLAZED SHALLOTS
Either roasted chicken or pork is a fine partner for this tangy-sweet side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high. Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.
- Add 1 3/4 cups water, orange zest and juice, vinegar, and sugar; season with salt and pepper. Bring to a boil, and cook over medium heat until most of the liquid has evaporated, shallots are tender enough to be easily pierced with the tip of a knife, and liquid is syrupy, 35 to 40 minutes. (Raise heat to high for a few minutes if shallots are tender but not quite glazed.) Serve.
GLAZED SHALLOTS
Forget about using shallots in a recipe. Eating them glazed is it's own side dish. Everyone who taste this, loves it. I don't know the cooking time.
Provided by Across the Ocean
Categories Onions
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the shallots.
- Melt 2 ounces margarine in heavy pot.
- Add the whole shallots.
- Sprinkle with sugar.
- Season to taste with salt and pepper.
- Fill pot with water just to cover shallots and cook over a medium-high heat until the water has completely evaporated, stirring occasionally with a wooden spoon.
Nutrition Facts : Calories 186.1, Fat 11.5, SaturatedFat 2, Sodium 145.7, Carbohydrate 20.1, Sugar 3.1, Protein 2.6
MADEIRA-GLAZED SHALLOTS
Categories Side Christmas Fortified Wine Winter Shallot Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 18
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
HONEY GLAZED SHALLOTS
From 365 Low Fat Recipes. I will omit the mint when making this. Make sure your shallots are all about the same size.
Provided by dicentra
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim ends and tips from shallots. Remove papery skins.
- In a large nonstick skillet, melt butter over medium heat.
- Stir in honey. Add shallots salt and pepper.
- Pour in chicken broth and bring to a simmer.
- Cook, uncovered, shaking pan several times, until shallots are tender and almost all of the liquid has evaporated to a glaze, 25-30 minutes.
- Stir in parsley and mint before serving.
MUSTARD-GLAZED SHALLOTS AND CARROTS
Steps:
- Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.
DUCK TERRINE WITH WINE-GLAZED SHALLOTS
Categories Duck Appetizer Bake Freeze/Chill Chill Shallot Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 26
Steps:
- Prepare duck terrine:
- Freeze milk in a shallow dish, scraping once or twice with a fork to break up crystals, until frozen, about 1 hour.
- Pull skin with fat off duck breast with your fingers, using a knife when necessary, then cut both skin with fat and breast meat lengthwise into 1-inch pieces that will fit in grinder. Chill meat and skin with fat, wrapped separately in plastic wrap, in freezer until firm but not frozen, about 1 hour.
- Set a medium bowl in a larger bowl of ice and cold water under grinder to catch ground meat, then feed meat (only) through grinder. Replace medium bowl in ice with a large metal bowl and feed meat through grinder a second time, adding spoonfuls of frozen milk as you go. Chill, covered with plastic wrap, in refrigerator.
- Feed duck skin with fat through grinder twice into a bowl set in a larger bowl of ice and cold water, then add to ground duck meat and set bowl in larger bowl of ice.
- Add remaining duck terrine ingredients to ground-duck mixture and mix with your hands or a wooden spoon until combined well. Chill, covered with plastic wrap, in refrigerator at least 8 hours to marinate meats.
- Glaze shallots:
- Bring wine, vinegar, sugar, salt, thyme, and bay leaf to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved, then add whole shallots and cover surface of liquid with a round of parchment or wax paper. Simmer shallots vigorously until tender, about 40 minutes, then transfer from cooking liquid to a bowl with a slotted spoon and discard thyme sprig and bay leaf. If liquid isn't syrupy, boil until reduced to about 1/3 cup. Pour over shallots and cool.
- Line and bake terrine:
- Put oven rack in middle position and preheat oven to 325°F.
- Line bottom and all sides of terrine with fatback (or caul fat), overlapping edges slightly and leaving a 2-inch overhang on long sides. Rub some of duck mixture onto fatback lining to help the rest adhere, then pack in about two thirds of remaining duck. Create a wide trough lengthwise along the middle with back of a spoon. Embed drained shallots, reserving Port syrup, pointed ends down in trough. Pack remaining duck mixture on top. Fold overhang (adding more fatback if necessary) to cover top completely, then cover terrine with a double layer of foil. Rap mold firmly on counter to compact terrine.
- Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of meat registers 155 to 160°F, 13/4 to 2 hours. Remove foil and cool terrine in mold on a rack, 30 minutes.
- Weight terrine:
- Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
- To serve:
- Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain off excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (fatback) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then cut into 1/2-inch-thick slices and serve on plates drizzled with reserved wine syrup.
- *Available at dartagnan.com.
GLAZED SHALLOTS WITH CHILE AND THYME
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Provided by Molly Baz
Categories Bon Appétit Side Winter Shallot Chile Thyme Vinegar Peanut Free Soy Free Tree Nut Free Wheat/Gluten-Free Holiday 2018
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes. Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer. Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35-40 minutes. Taste and season with more salt if needed.
- Spoon shallots and glaze into a serving dish and top with thyme leaves.
- Do Ahead
- Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.
TAMARIND-GLAZED SHALLOTS(SYRIA)
Claudia Roden's family, which was originally from Syria, always served this sweet-and-sour Syrian recipe at picnics. From Food and Wine magazine.
Provided by Sharon123
Categories Onions
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the shallots in a medium saucepan of boiling water for about 5 minutes to loosen the skins. Let cool slightly, then peel them.
- Heat the oil in a large skillet. Add the shallots and cook over moderately high heat for 5 minutes. Reduce the heat to moderately low and cook, shaking the skillet and turning the shallots, until lightly browned, about 5 minutes longer.
- Bring the 2 cups of water to a boil in a saucepan. In a medium heatproof bowl, combine the tamarind with the sugar, add the boiling water and stir until the sugar dissolves. Pour the tamarind mixture over the shallots and stir well. Cover the skillet and cook over low heat until the shallots are soft, about 25 minutes. Add water as needed to keep the shallots from drying out.
- Using a slotted spoon, transfer the shallots to a plate. Cook the sauce over high heat until reduced to a glaze, about 10 minutes. Return the shallots to the skillet and toss to coat in the glaze. Season with salt and pepper and let cool. Cover and refrigerate for at least 1 hour or overnight. Serve cold.
- Note: Tamarind concentrate is available at Asian markets or sometimes in the ethnic isle of the grocery store.
ZINFANDEL-GLAZED SHALLOTS
Categories Fruit Juice Side Vegetarian Low Sodium Apple Red Wine Winter Shallot Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18
Number Of Ingredients 5
Steps:
- Melt 1 1/2 tablespoons butter in heavy large skillet over low heat. Add trimmed shallots. Cover and cook until shallots are golden and beginning to soften, stirring occasionally, about 10 minutes. Add red wine and sugar and stir until sugar dissolves. Simmer mixture without stirring until liquid is reduced to glaze consistency, swirling skillet occasionally, about 20 minutes.
- Add apple juice to skillet and continue to simmer until shallots are tender and liquid is reduced to glaze consistency, stirring occasionally, about 16 minutes. Season mixture to taste with salt and pepper. (Glazed shallots can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm glazed shallots over low heat before serving.)
GLAZED APPLES & PEARS WITH STICKY SHALLOTS
Proving apples don't just go with pork, this side will complement your Christmas turkey perfectly
Provided by Jane Hornby
Categories Side dish
Time 1h40m
Number Of Ingredients 8
Steps:
- Put the lemon juice into a large bowl. Peel the apples and pears, leaving the stalks on, then toss in the juice. Meanwhile, bring a medium saucepan of water to the boil. Lower in the apples and pears, then cover and poach for 30 mins or until the fruit just gives to a sharp knife. Peel the shallots while you're waiting.
- Heat oven to 190C/fan 170C/gas 5. Add the oil and butter to a smallish roasting tin, then add the drained apples, pears and the shallots. Brush the fruit with a layer of the jelly or jam and roast for 1 hr until softened and golden. Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze. Serve spooned around the turkey, decorated with bay leaves.
Nutrition Facts : Calories 145 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
LENTILS WITH PORT-GLAZED SHALLOTS
Categories Bean Side Vegetarian Dinner Lentil Winter Healthy Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine Port and small shallots in heavy medium saucepan. Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes. Set aside. (Can be prepared 8 hours ahead. Keep at room temperature.)
- Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan. Bring to boil. Reduce heat to medium-low. Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
- Rewarm Port mixture over medium-low heat. Stir oil and Port mixture into lentils. Season to taste with salt and pepper. Transfer lentils to bowl and serve.
PORT-GLAZED ONIONS AND SHALLOTS
Steps:
- Blanch onions and shallots for 2 minutes. Drain. Peel onions & shallots, trimming any roots off ends. Melt butter in heavy medium skillet over medium high heat. Add onions and shallots. Stir to coat. Sprinkle with salt and pepper. Add port, broth and vinegar and bring to simmer. Reduce heat to medium; cover and simmer until onions and shallots are tender, about 15 minutes. Uncover and simmer until liquids are reduced to glaze, stirring occasionally, about 20 minutes. Season with salt and pepper (Can be made 1 day ahead. Rewarm over low heat before serving).
GLAZED CARROTS AND SHALLOTS WITH THYME
Yield 4-6
Number Of Ingredients 7
Steps:
- Cut the carrots in half lenghtwise. Holding your knife at a sharp angle, cut each half into l/4 inch slices to make half moons. Put the carrots and shallots in a 10 to 12 inch saute pan and add enough broth to come halfway up the sides of the vegetables. Add the butter, sugar, and 2 tsp. salt, and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 8 to l0 minutes. Uncover, add the thyme, and continue to boil until the liquid evaporates. Continue to cook the carrots and shallots over medium high heat, stirring occasionally, until they begin to caramelize and turn golden brown, 3 to 4 minutes. Taste and add a pinch more salt, if necessary, and serve.
GLAZED SHALLOTS
Number Of Ingredients 7
Steps:
- Make sure all the shallots fit in a single layer in a large skillet, then pour in a cup of chicken stock, ½ cup dry white wine, 2 Tbsp. unsalted butter, 1 Tbsp. sugar, ½ tsp. kosher salt, and a few cranks of black pepper (white pepper if you want to be fancy). The liquid should mostly cover the shallots, but it's okay if they're not fully submerged. Bring to a boil over high heat, reduce to a simmer, and cook the shallots uncovered, shaking the skillet occasionally, until they're completely tender and nearly collapsed. This only takes about 10 to 15 minutes. Raise the heat to medium and cook shallots, shaking to turn, until they start to brown all over and are coated in a thick syrup, then stir another tablespoon of butter until melted. You really want to serve them hot, so don't try to make them in advance.
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