Thursday, December 2, 2010

Madame's Chicken!

I have no clue who Madame was but she sure did make a fantastic chicken dish! I never get tired of this particular recipe! It was shared by a very good friend and ever since she first raved about how good it was, it's been a "go to" recipe when we needed a quick delicious dinner. And she recently mentioned she was making it for dinner. GREAT IDEA! So I did. and it works just as nicely for a holiday dinner or company!

 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)
Printable Recipe

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! :)

I'm joining Suzy over at Kitchen Bouquet for another Flashback Friday!


  1. Chicken is always good for the soul! I had chicken noodle soup for lunch! Still trying to figure out what your comfort food was yesterday! heehee! Hugs! ♥

  2. I have many recipes for chicken breasts but not too many for legs and thighs so I will give this recipe a try! Thank you and it does look easy!

  3. Oh yum! I wonder if Madame has any other recipes to share???

  4. This looks so fantastic. The teeny tiny potatoes made me laugh! Yum.

  5. Looks as good as Renee's! I've had the recipe for years, but never tried it. She has lime wedges in her pic.

  6. I'm always looking for new chicken recipes and can imagine that I'd use this one - the artichokes are a nice touch.

  7. I love red wine vinegar, this looks good! Love the artichokes! Thanks!

  8. What a nice golden color! Madame's Chicken looks very appetizing. There must be a nice tang with the red wine vinegar.

  9. I am always looking for a "dressy" chicken recipe. Can't wait to give this one a try. I would love the artichokes but hubby not so much.

  10. I thought perhaps Madame was a former employer..LMAO !!
    Looks good - anymore anytime I buy thighs I get them skinless so I don't have to mess with taking it off..getting lazy!

  11. Whoever Madame was she sure knew how to make a great chicken dish! This sounds wonderful, Carol!

    Happy Holidays to you and your family!

  12. This is a very Mediterranean chicken dish. I just love it simple and tasty.

  13. This is a great recipe and I love the additions you've made to it. Funny how simple can often be best. I hope you are having a great day. Blessings...Mary

  14. Boy that does sound good..and easy! Love it. I don't eat enough chicken with my beef lover in the house. Now I'm craving it!

  15. Funny, I came to find out who Madame was. And now, I don't care. I just know this is a brilliant combination of simple ingredients that will shamelessly take chicken to a whole new and yummier level!

    Enjoy your weekend my friend!

  16. Wow another of your great chicken dishes!!! :) have to admit have never had artichokes let a lone seen one :D waiting for a chance to get hold or see and taste one :)

  17. What a agreat chicken dish. I love how you've made this. It looks very delicious. Count me in next time you do it:)

    Have a great weekend.

  18. Madame was right on target! chicken with shallots and olive oil is a great thing!

  19. Wow... I love this recipe. I'm bookmarking.

  20. Thank goodness I had lunch before visiting you or I'd be chomping at the bit for this right now. It looks AWESOME! I'm going to print this and try it next Saturday.

    We usually visit on Wordless Wednesday but I’m so excited that I can’t wait: my romance novel Blackmail Bride is out! It's in Kindle, B&N and Sony ebook format as well as PDF.

    Check out the first chapter for free at

    10% goes to Friends Furry Farm, a no kill animal sanctuary in Malaysia.

    Can you flash this to your friends who like Mills and Boon style romance?

    See you Wednesday! Katz (And Other) Tales

  21. This looks like another great recipe. Love the addition of the artichokes!

  22. This looks and sounds delicious and Madame definitely knew how to do it for a tasty dish! Nice and easy also!

  23. The shallots do it for me. Just LOVE those little critters!

  24. Save the white meat for me, it looks good!

  25. What a great recipe and you make it looks and sound very tempting to try.Perfect for our cold winter weather right now.Love that Madame.


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