Mme. Lascourreges's Chicken with Shallots

Mme. Lascourreges's Chicken with Shallots
Mme. Lascourreges's Chicken with Shallots
(Poulet aux Echalotes de Mme. Lascourrèges) This is an interpretation of a recipe given to me by Denise Lascourrèges, whom our son christened "Madame Châtaigne." It was she who revealed to us the marvelous Gascon woods, which were so full of chestnuts we had to dodge those falling from the trees. Mme. Lascourrèges raises her own chickens and ducks, and the appear frequently on her table. At her house I found ways of preparing chicken that departed from the norm. This recipe, which relies on the sweet heat of shallots and the bite of vinegar, intrigued me most of all, and I've made it often since I returned from her farm. I use the oven most often, though occasionally I cook it on the grill, which is the way Mme. Lascourrèges usually makes it. In general, French farm cooks use a lot of shallots, which here turn dark and caramelized — some turn almost black — but they don’t get bitter. Instead, their flavor intensifies. The vinegar adds a pleasant tartness; the oil smooths all. At the last minute I like to add parsley, which scents the whole dish with its slight anise flavor. Consider it an option — it is my addition to Mme. Lascourrèges’s recipe. Try this with a lightly chilled dry red Bordeaux, or a Chinon. Watch how to cut a whole chicken into parts to use in this recipe.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
French Chicken Onion Poultry Roast Fall Healthy
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • Carbohydrate 10 g(3%)
  • Cholesterol 115 mg(38%)
  • Fat 30 g(46%)
  • Fiber 2 g(9%)
  • Protein 30 g(60%)
  • Saturated Fat 8 g(38%)
  • Sodium 120 mg(5%)
  • Calories 434

Preparation 1. Preheat the oven to 425°F (220°C). 2. Drizzle the oil into an ovenproof baking dish that is large enough to hold the chicken in one layer. Add the chicken pieces and turn them so they are thoroughly coated with oil. Drizzle the vinegar over the chicken, and sprinkle with the shallots. Turn the chicken so the shallots are evenly distributed over and under the pieces. With all the pieces skin side up, sprinkle generously with salt and pepper. 3. Place the dish in the center of the oven and roast until the chicken begins to turn golden, about 20 minutes. Remove the dish from the oven, turn the chicken pieces over, and season with salt and pepper. Return the dish to the oven and continue roasting until the chicken is thoroughly cooked ( the juices should run clear when the flesh is pricked with the tip of a sharp knife), 17 to 20 minutes. 4. Mince the parsley. 5. Remove the chicken from the oven, sprinkle the parsley over it, and turn the pieces so the parsley is mixed evenly throughout. Let sit for 10 minutes, and then serve. Excerpted from French Farmhouse Cookbook, copyright © 1996 by Susan Herrmann Loomis Used by permission of Workman Publishing, New York. All rights reserved.

Preparation 1. Preheat the oven to 425°F (220°C). 2. Drizzle the oil into an ovenproof baking dish that is large enough to hold the chicken in one layer. Add the chicken pieces and turn them so they are thoroughly coated with oil. Drizzle the vinegar over the chicken, and sprinkle with the shallots. Turn the chicken so the shallots are evenly distributed over and under the pieces. With all the pieces skin side up, sprinkle generously with salt and pepper. 3. Place the dish in the center of the oven and roast until the chicken begins to turn golden, about 20 minutes. Remove the dish from the oven, turn the chicken pieces over, and season with salt and pepper. Return the dish to the oven and continue roasting until the chicken is thoroughly cooked ( the juices should run clear when the flesh is pricked with the tip of a sharp knife), 17 to 20 minutes. 4. Mince the parsley. 5. Remove the chicken from the oven, sprinkle the parsley over it, and turn the pieces so the parsley is mixed evenly throughout. Let sit for 10 minutes, and then serve. Excerpted from French Farmhouse Cookbook, copyright © 1996 by Susan Herrmann Loomis Used by permission of Workman Publishing, New York. All rights reserved.

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