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

Olive oil

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.

I served the dish alongside organic grape tomatoes sprinkled with Artisan Murray River salt; I eat these things like popcorn. It would also be lovely alongside some rice or roasted potatoes.

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?

Tuleste Market bangles; Essie Secret Stash nailpolish.

  • caitlindentino

    I have that same issue as well (regarding lighting). Not sure what photo editing programs you have on your computer, but I would often just do a quick brightening in photoshop. I didn't have the option (nor did I want) to make dinner in the afternoon.

    Also – I just upgraded cameras and will be getting the speedlite flash (recommended on smitten kitchen) which supposedly allows you to use a flash for low light situations, that doesn't give pictures the look of flash. Will keep you posted on that…

    If you figure out any other tricks, keep us posted!

    • jordanreid

      i just use iPhoto to edit, and I feel like the brightening tool turns low-light shots a weird sort of yellowish color (like in my luke's lobster post) without heightening detail. 'll check out the flash you mentioned! i may need to just use my canon for out-and-about shots and upgrade a bit for food-photo purposes.

  • re lighting – start photographing breakfasts!! (my fav meal!)

    • jordanreid

      lol. only so many times you can photograph a basketball-sized iced coffee and a croissant, tho 😉

  • dotybird

    Try the Canon S90- great for low light/indoor photography with no flash and cheaper than a DSLR. Also look into the Panasonic Lumix LX3– my favorite!

  • I'm not finished read this yet, but it's so fabulous 'n I'll back again when I was finished my job 😀

  • Pingback: Variations on a Chicken «()

  • Pingback: CHARLES()

  • Pingback: NORMAN()

  • Pingback: Reader Question / Recipes & Co-Habitation «()

  • Pingback: A 100% Vegetarian Meal I Can Get On Board With «()