Cast Iron Chicken With Caramelized Shallots And Sherry Pan Sauce Recipes

CAST IRON SKILLET CHICKEN WITH COGNAC SAUCE RECIPE

Steps:

• Sauté the shallots, garlic and thyme. Add the oil and 1 tablespoon of the butter to an extra large skillet - ideally cast iron. Place it over medium heat and add the shallots and garlic. Sauté until the shallots are soft and beginning to brown. Add the thyme, stir, and let it become aromatic -- about 30 seconds.
• Brown the chicken. Season both sides of the chicken pieces with salt and pepper. Turn the heat to high and add it to the skillet. Brown both sides of the chicken and then turn the heat to low-medium. (You're not cooking the chicken through here, just browning the surface.)
• Make the sauce and add it to the skillet with lemon slices. In a small dish, mix the chicken stock, cognac and lemon juice together and then evenly pour it over the chicken. Add the lemon slices around, on top and below the chicken.
• Braise. Cover the pan, reduce the heat to low and braise just until the chicken is cooked through, about 20 minutes. (Cooking times will vary slightly, and larger pieces, like the breasts, will take more time than smaller pieces.)
• Finish the sauce and serve. Add the remaining tablespoon of butter and let it melt into the sauce. Season to taste with salt and pepper and serve! (Here's How to Season to Taste.)

EASY PAN-ROASTED CHICKEN AND SHALLOTS

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

CAST-IRON CHICKEN W/ CARAMELIZED SHALLOTS AND SHERRY PAN SAUCE

Steps:

• 1. Preheat the oven to 425˚F. 2.To make the jus, combine the sliced shallots, onion and reserved chicken bones on a rimmed baking sheet. Toss with the olive oil. Roast, stirring every 10 minutes, until all the ingredients are browned, about 30 minutes. Remove the bones from the baking sheet, leaving any fat behind, and transfer the contents of the baking sheet to a large stockpot over medium-high heat. Add the wine and cook until it is reduced by three quarters. Add the stock, bay leaf and a few sprigs of thyme. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes. Strain the jus through a fine-mesh strainer. Refrigerate until chilled, then skim the fat and reserve the jus. 3. Place the 8 whole shallots in an 8-by-8-inch baking pan. Season with salt and pepper, add 2 tablespoons of the butter and pour in 1/8 cup water. Cover with aluminum foil and roast for 20 minutes. Uncover and roast for 15 minutes longer or until the shallots are tender and golden. Set the pan aside. 4. To roast the chickens, place two 9-inch seasoned cast iron skillets in the oven for 15 minutes. Season the chickens generously on both sides with salt and pepper. When the skillets are hot, carefully remove them from the oven and add 2 teaspoons of the vegetable oil to each skillet. Place 2 chicken halves in each skillet, skin side down. Roast for about 30 minutes, checking often, until the juices from the thigh run clear. 5. Remove the skillets from the oven and pour off any fat. Turn the chicken halves over, skin side up, and deglaze each pan with ¼ cup of the sherry vinegar, scraping the bottom to release any browned bits. Add 4 tablespoons of the butter, ¼ cup of the reserved chicken jus and 4 shallots to each pan. Return to the oven and roast for 3 minutes. 6. To serve, place a chicken half, 2 shallots and a bit of the pan sauce on each plate. Garnish with the remaining thyme sprigs.

CHICKEN WITH SHALLOTS

Steps:

• 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.

CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
• Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
• Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
• Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
• Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

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.

CAST-IRON CHICKEN WITH CARAMELIZED SHALLOTS AND SHERRY PAN SAUCE

Steps:

• 1. Preheat the oven to 425˚F. 2. To make the jus, combine the sliced shallots, onion and reserved chicken bones on a rimmed baking sheet. Toss with the olive oil. Roast, stirring every 10 minutes, until all the ingredients are browned, about 30 minutes. Remove the bones from the baking sheet, leaving any fat behind, and transfer the contents of the baking sheet to a large stockpot over medium-high heat. Add the wine and cook until it is reduced by three quarters. Add the stock, bay leaf and a few sprigs of thyme. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes. Strain the jus through a fine-mesh strainer. Refrigerate until chilled, then skim the fat and reserve the jus. 3. Place the 8 whole shallots in an 8-by-8-inch baking pan. Season with salt and pepper, add 2 tablespoons of the butter and pour in 1/8 cup water. Cover with aluminum foil and roast for 20 minutes. Uncover and roast for 15 minutes longer or until the shallots are tender and golden. Set the pan aside. 4. To roast the chicken, place two 9-inch seasoned cast iron skillets in the oven for 15 minutes. Season the chickens generously on both sides with salt and pepper. When the skillets are hot, carefully remove them from the oven and add 2 teaspoons of the vegetable oil to each skillet. Place 2 chicken halves in each skillet, skin side down. Roast for about 30 minutes, checking often, until the juices from the thigh run clear. 5. Remove the skillets from the oven and pour off any fat. Turn the chicken halves over, skin side up, and deglaze each pan with ¼ cup of the sherry vinegar, scraping the bottom to release any browned bits. Add 4 tablespoons of the butter, ¼ cup of the reserved chicken jus and 4 shallots to each pan. Return to the oven and roast for 3 minutes. 6. To serve, place a chicken half, 2 shallots and a bit of the pan sauce on each plate. Garnish with the remaining thyme sprigs.

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE

Steps:

• For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

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.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.