We enjoyed a delicious meal – perfect for spring and summer – for our last Sunday Supper of the school year! I threw this meal together almost entirely with food I had on hand. I had a couple of bags of veggies and a bunch of chicken that we didn’t eat during the week. After pouring through my Barefoot Contessa cookbooks, I landed on two amazing recipes. The boys and Honey positively raved about the chicken with shallots, calling it the best chicken they’ve had and saying I should have made twice the amount. They aren’t wrong – six pieces of chicken were gone in no time flat. The veggies were fresh and crisp – just what you want from a summer side.
I prefer a lemon chicken when it’s hot outside, and think this creamy chicken would be a lovely comfort food in the fall and winter. I don’t think the family will let me wait until it turns cool to make it again though! :-)
Chicken with Shallots
Barefoot Contessa How Easy Is That?
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable or canola oil
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice (3 lemons)
- 1/4 cup minced shallots (1 large)
- 3 tablespoons heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature
Preheat the oven to 425 degrees.
Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron 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.
Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don’t reheat or the sauce will “break”! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
Note: I had skinless breasts on hand. Tasted amazing! Did not look super pretty. :-)
Green Green Spring Vegetables
- 1/4 pound French string beans (haricots verts), ends removed
- Kosher salt
- 1/4 pound sugar snap peas, ends and strings removed
- 1/4 pound asparagus, ends removed
- 1/2 pound broccolini, ends removed
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, sliced
- 1/2 teaspoon freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
Notes: I modified to use up green vegetables I had on hand. I used a bag of green beans, a bag of broccoli and a bunch of asparagus.
Happy Summer, friends!
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