Caramelized Shallot And Chicken Fettuccini Recipes

SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS

Steps:

• Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
• In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
• Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
• Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.

FETTUCCINI WITH SHALLOTS

Steps:

• Bring the fettuccini to boil as per directions on package or, if fresh, until soft.
• Heat the olive oil in a medium-size pan until hot.
• Put in the shallots, sauté until they are clear, but not brown.
• Add the white wine and bring to a boil.
• Add the half and half, salt, and pepper.
• Reduce by about 1/3.
• If the sauce isn't thickening, add a bit of cornstarch or flour.
• Pour the sauce over the pasta and toss.

CARAMELIZED GARLIC AND SHALLOT PASTA

Steps:

• Heat butter in a large skillet over medium-low heat. Add shallots and garlic cloves, stirring to coat. Sprinkle with sugar, 1 teaspoon salt, and the pepper, and stir to combine. Cook until very soft and golden, about 1 hour, adding water 2 tablespoons at a time if the pan seems dry.
• Using a slotted spoon, transfer garlic and shallots to a bowl, and set aside. Add chicken stock, and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook, stirring occasionally, until the mixture is reduced by one quarter, 2 to 4 minutes. Remove from heat, return garlic and shallots to pan, and keep warm while cooking pasta.
• Bring a large saucepan of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes.
• Drain pasta, and return to saucepan. Stir in remaining 1/2 teaspoon salt, reserved garlic and shallots, and sauce. Cut basil leaves into thin strips. Divide the pasta and sauce among six serving bowls, and serve immediately garnished with basil and shaved Parmigiano-Reggiano.

CARAMELIZED SHALLOT PASTA

Steps:

• Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
• Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
• Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
• To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
• In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

CARAMELIZED SHALLOTS

Steps:

• Peel shallots and cut lengthwise into 1/8-inch slices.
• Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
• Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

CARAMELIZED SHALLOT AND CHICKEN FETTUCCINI

Steps:

• Heat up 2 tablespoons of the oil and the butter in a large high sided skillet or and electric skillet to medium low. I found that the electric skillet was easier to use and freed up space on the stove top.
• Add the garlic to the skillet and let it start to turn brown.
• Add the sliced shallots to the skillet and hit them with some kosher salt and black pepper. About a teaspoon each. Let this cook over a low heat until the shallots get some nice dark color. You want sweet and sticky.
• While the shallots are cooking, heat up the other tablespoon of oil in a large skillet over a medium high heat.
• Toss the chopped chicken with the seasoning salt until it's evenly coated. Add the chicken to the heated pan.
• Cook the chicken until it's got some good color, add 1/4 cup white wine and let it it cook down.
• Do you have a pot of well salted water on for the pasta? If not, go ahead and get that. Please add a at least 2 tablespoons of salt to about 1 gallon of water. You'll thank me later.
• By this time, the shallots should be coming along nicely. Throw the chicken in there with them and deglaze the chicken pan over a low heat with the rest of the wine. Scrape all the stuff off the bottom of the pan and set that aside.
• When the pasta is not quite done. By this I mean, if you take a bite out of a noodle and think " 1 or 2 more minutes will do", it's ready. (it's gonna finish cooking in the skillet with the rest of the stuff.
• Be sure to save about 3 cups of the pasta water before you dump the pasta to strain it. When you strain the pasta, don't rinse it. Just shake the excess water off and throw it back in the pot.
• Add you chicken pan deglazing broth to the skillet and turn the heat up to medium. add 2 cups of the pasta water and give it a good stir.
• Add the pasta to the skillet and toss well. Add the rest of the pasta water if you think it looks a little too dry.
• Add the Parmesan cheese and toss some more.
• At this point you could add the parsley if you're using it. I find it adds a nice "freshness" to the dish, but it's not a make or break ingredient.