Chicken w/ White Wine, Peas & Shallots
Kendrick likes peas.
I like Kendrick.
Ergo, last night I constructed the dish pictured below.
Very excellent, flavorful stuff, and very easy & inexpensive – about 35 minutes start-to-finish, and approximately $20 for the whole shebang (serves 2 with potential for leftovers).
What you need:
4-6 chicken thighs (I use 6 because I like eating the rest cold for lunch the next day)
4 large-ish shallots
3-4 garlic cloves, thinly sliced
1 cup chicken broth
1 cup white wine
2 packages frozen peas
1 tbsp butter
1/2 tsp lemon juice
Salt & pepper
What you do:
1. Preheat the oven to 450F.
2. Heat a couple tablespoons of olive oil in a large, heavy-bottomed pot (you need one with a lid). Generously season the chicken with salt & pepper and brown in the pot (about 4 minutes on each side should do it).
3. Meanwhile, parboil the unpeeled shallots in a pot of boiling water for 5 minutes, and then immediately remove with a slotted spoon and set in a bowl of ice water to halt the cooking process. When cool, peel and cut any especially large pieces in half.
4. Remove the browned chicken to a bowl.
5. Add the shallots and sliced garlic to the pot and saute over low heat (stirring constantly) for a minute or so.
6. Add the chicken broth and 3/4 cup white wine to the pot. Return the chicken to the pot and give it all a good stir. Bring to a boil.
7. Cover the whole thing and stick in the preheated oven for about 20 minutes, or until the chicken is cooked through.
8. Remove the chicken pieces to a clean bowl and return the pot (with shallots & sauce) to the stovetop. Pour in the frozen peas and the rest of the white wine and cover. Steam 2-3 minutes, or until peas are tender. Finish by stirring in the butter and a squeeze of lemon.
9. Serve by spooning shallot/pea mixture onto a plate and topping with a couple of chicken thighs and a little sauce.
P.S. I am having to cook dinner earlier and earlier so as to have a bit of natural light to shoot with. Since I don’t want to be eating around 3PM come December…anyone have any suggestions re: how to make food look pretty in artificial light with minimal fuss?