I am giving you the recipe as Carol posted it. I used all thighs. Also, so I would have a one pot meal, I added potatoes and carrots.
Mme. Lascourrèges Chicken with Shallots
Source: The French Farmhouse Cookbook by Susan Herrmann Loomis
posted by bubbeskitchen (Renee Ascher)
Courtesy of There's Always Time in the Kitchen
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
Preheat the oven to 425°F
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.
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. Mince the parsley.
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.
I am linking this Tasty Tuesday's, Tuesday's at the Table and Tempt My Tummy Tuesday.
Source: The French Farmhouse Cookbook by Susan Herrmann Loomis
posted by bubbeskitchen (Renee Ascher)
Courtesy of There's Always Time in the Kitchen
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
Preheat the oven to 425°F
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.
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. Mince the parsley.
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.
I am linking this Tasty Tuesday's, Tuesday's at the Table and Tempt My Tummy Tuesday.
Posts
I absolutely love to cook in my "French Oven". I have 1 Le Creuset pot and its a Dutch oven-It is simply the best piece of cookware I could ever own.
ReplyDeleteYour Madame's chicken is a perfect cold weather dish.
Now I might have to run to Costco to check out their cookware. The chicken looks delicious too!
ReplyDeleteI saw that creuset at Costco and I was so tempted to make myself a gift.I resisted because I find them very heavy. Your chicken dish looks wonderfully comfort food.
ReplyDeleteI guess I'm going to have to get me a Dutch oven. Your chicken looks fantastic.
ReplyDeleteI do not own a French oven. Or a Dutch oven! I need more ovens. This chicken looks wonderful!
ReplyDeleteLove the cast iron ovens! And they come in such great colors, too! great idea, Julie to add the vegetables, especially the potatoes, I will do that next time! It looks delicious! Glad you liked :)
ReplyDeleteI have a Le Crueset but I got mine at an outlet store. I love it love it.
ReplyDeleteI think the recipe sounds divine!
This sounds really good!
ReplyDeleteI have wanted one also for the longest time. I must check out Costco so I can make chicken like this, also. Happy eating.
ReplyDeleteJulie, your chicken sounds fabulous. I envy you that Dutch oven. I delayed too long and they were gone by the time I went to buy mine. I hope you have a great day. Blessings...Mary
ReplyDeleteI usually call mine a dutch oven, but really - what's in a name so long as it gets the job done! This looks delicious.
ReplyDeleteMy dutch oven was handed down to me from my grandmother. It's a treasure and makes the most incredible one pot meals, soups and stews. I'll add this recipe to my list.
ReplyDeleteKristi
This looks and sound absolutely delicious Julie! I love it.
ReplyDelete