Chicken Thyme And Shallot Hot Pot Recipes

WHOLE ROASTED CHICKEN WITH PEAR, SHALLOTS, AND THYME

Steps:

• Preheat oven to 475 degrees. Place chicken in a roasting pan and season all over with salt and pepper. Gently loosen skin and rub chicken breasts with thyme leaves, salt, and pepper. Stuff cavity with 5 thyme sprigs, garlic, and lemon. Using kitchen twine, securely tie legs together; tuck wing tips underneath.
• Roast chicken for 15 minutes. Remove from oven, baste with pan juices; add shallots, pears, and remaining thyme sprigs to pan. Return to oven and continue to roast, until thermometer inserted in the thick part of the thigh (avoiding the bone) reaches 165 degrees, 45 minutes to 1 hour, basting and tossing pears and shallots once. Transfer to a serving platter and let rest 10 minutes before serving.

CHICKEN, THYME AND SHALLOT CASSEROLE

Steps:

• Heat the oil in a large frying pan over a medium heat. Add the bacon and fry until just crisp. Remove and set aside.
• In the same pan, brown the chicken thighs on all sides (this will take about 5-10 mins) then transfer to a large casserole dish, sprinkle with the flour and set aside.
• Add the shallot halves, the garlic and the mushrooms to the frying pan and brown for 5 minutes.
• Spoon the mixture into the casserole dish then pour over the white wine. Add the thyme, season with salt and pepper, cover and cook on a low heat for 1 hour to 1 1/4 hours until the chicken is cooked and the sauce is thickened.
• Just before serving, stir in the cream, warm through, without boiling then serve garnished with the chopped parsley leaves.

CHICKEN BAKED WITH SHALLOTS, OLIVES AND THYME

Steps:

• Preheat the oven to 375°F.
• Arrange the chicken breasts in a shallow roasting tin or baking dish. Tuck the shallots, garlic and olives in around the chicken and place the thyme sprigs on top.
• Drizzle over the oil and season with salt and pepper.
• Bake for 20 minutes, then remove from the oven and drizzle over the sherry vinegar.
• Cook for a further 10 minutes, until the chicken is cooked through.

ROASTED BRUSSELS SPROUTS WITH THYME AND SHALLOTS

Steps:

• Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
• Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
• Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
• Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
• Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
• Top with grated Parmesan cheese.

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

Steps:

• Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
• Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
• Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
• Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
• Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

CHICKEN THYME AND SHALLOT HOT POT

Steps:

• Heat oil in large frying pan add bacon and fry until just crisp, remove form pan and set aside.
• In same pan brown the chicken on all sides (this will take 5- 10 minutes) then transfer into a large casserole dish, sprinkle with plain flour and set aside.
• Add shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes spoon mixture into the casserole and then pour over white wine. Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened.
• Just before serving stir in double cream, warm through and garnish with parsley.