A chicken in every pot? If it's this Chicken with Shallots & Tomatoes -- yes, please!
I am not a recipe developer, just a home cook trying new recipes and tweaking old favorites. I will always credit sources and note where I’ve made changes. Photos are my own; you can tell I’m a work in progress. Showing you the steps along the way is what sets us apart from the bazillion +1 other food blogs. That and the bitchin’ playlist that comes with each post. Let’s get to it.
Like many readers trying to make sense of these trying times, I’m cooking comfort food these days with pantry and freezer staples playing a large part. Once a week grocery shopping means that planning ahead is even more important than before. I’ve always cooked with leftovers in mind, and that’s especially convenient now.
Here’s one of our recent faves: Chicken with Shallots and Cherry Tomatoes. Poultry, onions, and tomatoes. It doesn’t get much more basic. Or delicious.
This recipe from Sam Sifton at New York Times Cooking, complete with drool-worthy photos, has been floating around the internet for quite a while, catching my eye every time. Feeling the need for a cozy, homey dish one recent evening, I knew the time had come to try it for myself.
This recipe from Sam Sifton at New York Times Cooking, complete with drool-worthy photos, has been floating around the internet for quite a while, catching my eye every time. Feeling the need for a cozy, homey dish one recent evening, I knew the time had come to try it for myself.
Start by dredging the chicken, then browning it on all sides. (It will not be cooked all the way through when you finish this step.)
Cook the shallots, add wine, seasonings, then put the chicken back in. Simmer for half an hour, then add the cherry tomatoes and cook for a little while longer until you like how it looks.
Comfort food at its finest -- Chicken with Shallots and Cherry Tomatoes
Find the full recipe from New York Times Cooking here.
My Changes:
My Changes:
- I used bone-in breasts, cut in pieces, instead of thighs. It will cook in less time, so check for doneness earlier than the recipe says.
- Had no tarragon and used fresh thyme instead. It worked like a charm.
- The recipe has you add the tomatoes at the end but I tossed ‘em in earlier so they could soften and burst, blending with the sauce a bit more.
Now for the musical selections: We’ve got one that expresses my mood in the current self-quarantined, COVID-19 environment. I’ll warn you, it’s loud, ugly and raucous – in other words, CRANK IT UP, as my dear pal EJM likes to say. I enjoy songs like this while I’m cooking as I’m a bit raucous myself then.
But when it’s time to eat let’s switch gears. I like jazz as a dinnertime soundtrack. Here’s a playlist featuring Jaco Pastorius, an innovative and eccentric jazz bassist whose star burned brightest during the 1970s. Masterful tracks such as these will live on forever.
What are you cooking these days? Tell us in the Comments, please.
Yum, it was delicious!
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