This time I added artichokes, a very happy accident when I was rummaging through the pantry and dropped a couple of cans. They got a little bashed in and so I figured might as well use them now or never! Great addition! I also removed the skin, using just thighs and drumsticks. And a squeeze of fresh lemon juice brightens the dish! I served it with roasted teeny tiny potatoes! That's their name Teeny Tiny Potatoes. If you ever find these, I get them at Trader Joe's, they really are the teeniest, tiniest potatoes but they are so good roasted! Next time I think I'll just throw the potatoes in the pan along with the chicken and shallots!
Mme. Lascourrèges Chicken with Shallots
Source: The French Farmhouse Cookbook by Susan Herrmann Loomis
posted by bubbeskitchen (Renee Ascher)
3 tablespoons olive oil
1 chicken (3 1/2 to 4 pounds; 1 3/4 to 2 kg), cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs)
3 tablespoons red wine vinegar
4 large shallots, peeled and minced (I used 6 and thinly sliced them)
Sea salt and freshly ground black pepper
1 cup (loosely packed) flat-leaf parsley leaves
Preheat the oven to 425°F
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.
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.
Mince the parsley.
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.
(Optional - this time I added two cans of artichoke hearts, along with a squeeze of fresh lemon juice at the end of cooking, and it was a nice addition)
Thanks again, Bubbe, for reminding me about such a great recipe! :)