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Roast Chicken with Caramelized Shallots


By RECIPE-GO-ROUND (Visit website)




I absolutely adore David Lebovitz! Every one of his recipes I have ever made have been divine. This one is no exception. I paired it with a mixed green salad with tomatoes and a Creamy-Feta-Red Wine Vinegar Dressing (also a David Lebovitz recipe). Very lovely.

3 TBS. Olive Oil
3 TBS. Red Wine Vinegar
1 TBS. Soy Sauce
4 Large Shallots, peeled and minced
Sea Salt and Freshly Ground Black Pepper
One Whole Chicken, cut into 8 pieces
One Generous Handful of Coarsely Chopped Flat-Leaf Parsley

In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper. Toss the chicken in the mixture, so they're completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized. Remove from oven and toss in the chopped parsley, then serve.


** And in the event you should have a lovely green salad that requires a equally lovely salad dressing, try David's Creamy Feta-Red Wine Vinegar Dressing **

4 oz. feta cheese
2 TBS. red wine vinegar
1 tsp. finely-chopped fresh thyme or oregano
2 TBS. olive oil
5 TBS. water
salt and freshly-ground black pepper

Mash the feta with the vinegar and herbs with a fork until fairly smooth. Mix in the olive oil and water, until smooth (you can blend in the blender for a smoother texture). Because feta cheese can vary in moisture, add more oil, vinegar, or water, if desired. Season with pepper and salt, to taste.

Storage: This dressing will keep for four days in the refrigerator.


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