Certainly! Here’s a detailed and enticing rewrite of your Chicken in Shallot Gravy recipe tailored for the “Love With Recipes” site:
Savory Chicken in Shallot Gravy
This delectable recipe transforms simple chicken into a mouthwatering dish brimming with rich, aromatic flavors. Adapted from a classic Bon Appétit recipe, it’s perfect for those days when you crave a hearty, comforting meal. Served with crusty Italian bread, steamed green beans, and creamy mashed potatoes, this dish is a surefire way to impress your family or guests. For an extra depth of flavor, substitute chicken broth with homemade turkey stock, just as I did, for a truly exceptional experience.
Ingredients
- 2 tablespoons olive oil
- 12 pieces of chicken (thighs or drumsticks work best)
- 6 to 10 shallots, peeled and sliced
- 1 teaspoon paprika
- Salt, to taste
- Pepper, to taste
- 2 bay leaves
- 3/4 cup white wine
- 1 1/2 cups chicken broth (or turkey stock for enhanced flavor)
- 1/2 teaspoon nutmeg
- 1/2 cup heavy cream (not whipped)
Instructions
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Prepare the Pan: Start by heating your electric frying pan to 375°F. Add the olive oil and let it warm up, creating a hot, ready environment for searing your chicken.
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Cook the Chicken: Place the chicken pieces in the pan, ensuring they are not overcrowded. Season generously with salt, pepper, and a liberal sprinkle of paprika. This seasoning will form a flavorful crust on the chicken. Sear the chicken for about 10 minutes, turning occasionally, until both sides are golden brown. Once done, transfer the chicken to a plate and set aside.
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Sauté the Shallots: In the same pan, add the sliced shallots. Stir to loosen any browned bits from the bottom of the pan, which will add extra flavor to your gravy. Cover the pan and cook the shallots, stirring occasionally, for about 8 minutes, or until they become tender and slightly caramelized.
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Combine Ingredients: Return the seared chicken to the pan, placing it on top of the shallots. Add the bay leaves and pour the white wine over the chicken. Allow the mixture to simmer until most of the wine has evaporated, reducing it to a syrupy consistency. This process will take approximately 8 minutes and will concentrate the flavors.
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Add Broth and Simmer: Pour the chicken broth (or turkey stock) over the chicken. Reduce the heat to 325°F, cover the pan, and let it simmer for 30 minutes. The gentle heat will cook the chicken thoroughly and allow the flavors to meld together beautifully.
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Finish the Gravy: Remove the chicken from the pan and set aside on a plate. Whisk the heavy cream and nutmeg into the remaining sauce in the pan. Stir well until the sauce is smooth and fully incorporated. Return the chicken to the pan, turning it gently to coat with the creamy sauce. Warm the chicken in the sauce over low heat for about 5 minutes, allowing it to absorb the flavors and reheat.
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Serve and Enjoy: Transfer the chicken and shallots to a serving dish, spooning the rich gravy over the top. This dish pairs wonderfully with Italian bread for dipping, steamed green beans for a fresh contrast, and mashed potatoes to soak up every drop of the luscious sauce.
Cook Time: 50 minutes
Prep Time: 10 minutes
Total Time: 1 hour
Servings: 4
Nutritional Information (Per Serving):
- Calories: 236.5
- Fat Content: 18.4 grams
- Saturated Fat: 8 grams
- Cholesterol: 40.8 milligrams
- Sodium: 303.5 milligrams
- Carbohydrates: 7.5 grams
- Fiber: 0.1 grams
- Sugar: 0.8 grams
- Protein: 3.2 grams
Dive into this recipe and savor every bite of the tender chicken enveloped in a velvety shallot gravy. Enjoy your meal! 🍗🥄🍞
