I streamlined the recipe, so there are fewer dishes and more flavor.
They are essential to azesty vinaigrette,savory gravy,simple pasta, and so much more.
Its the pop in of ingredient that just makes everything better.
Simply Recipes / Getty Images / Molly Adams
Shallots are what make restaurant food taste like restaurant food.
Like another one of my favorite Ina chicken recipes, she calls for boneless, skin-on chicken breasts.
Now, in Ina we trust… except when we can use less dishes.
Simply Recipes / Molly Adams
from the seared chicken into the sauce.
After searing the chicken, you finish cooking itin the oven, which took about 12 minutes at 425F.
Once cooked, I removed the chicken from the oven and let it rest while I prepared the sauce.
I poured off any oil remaining in the pan and added a pat of butter, then the shallots.
During this process, I used a wooden spoon to scrape all the tasty brown bits into the sauce.
Then, I removed the pan from the heat and swirled in room temperature butter to finish the sauce.
The resulting chicken was truly delicious.
