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Roast Chicken Thighs with Shallots
Served with Broccoli Purée
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Serves 4
Prep time: 20 minutes Total time: 60 minutes |
- 4 large shallots
- 1 large head or 2 small heads broccoli
- 1 bunch flat-leaf (Italian) parsley
- 1/4 cup crème fraîche or heavy, non ultra-pasteurized
cream - 6-8 bone-in skin-on chicken thighs
- 1 loaf crusty bread
Shopping List
- Black pepper
- Extra-virgin olive oil
- Red wine vinegar
Pantry Items
- 9X13 baking dish
- Bread knife
- Chef’s knife
- Food processor
- Large saucepan
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Spatula
- Tongs
Tools
- Wine: Chinon
- Dessert: Pear Clafoutis (from Cooking at Home on Rue Tatin, by Susan H. Loomis, page 221)
Suggestions
- When you walk in the door
- Don’t refrigerate the chicken
- Preheat the oven to 425F
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine
- Prep
- Fill the large saucepan with 6 cups water. Add 3 tbsps. salt and put over high heat.
- Peel and mince the shallots.
- Cut the florets from the broccoli, then cut the florets into bite-sized pieces. Peel the stems and cut them into bite-sized pieces.
- Rinse and pat dry the parsley.
- Drizzle 3 tbsps. olive oil into the baking dish.
- Put the chicken in the dish and turn the pieces, so they’re coated with oil. Drizzle 3 tbsps. red wine vinegar over the chicken, sprinkle the chicken with the shallots, turn each piece again so the shallots are mixed in, salt and pepper to taste.
- Start Cooking
- Put the chicken in the oven for 20 minutes.
- When the water boils, add the broccoli stems and cook for 3 minutes.
- After 3 minutes add the broccoli florets and cook 6-7 minutes, until they’re tender.
- While the broccoli is cooking, pluck 1 cup leaves from the parsley.
- Check the broccoli. If it’s tender, transfer it to a food processor and add 1/4 cup crème fraîche. Process until you have a beautiful, green puree. Taste it and add salt and pepper then transfer the puree to a heat-proof serving dish and cover with foil.
- Check the chicken. If it’s golden, turn it and roast for 20 more minutes.
- Set the table now and pour yourself a glass of wine. You’ve got some time to relax.
- About 5 minutes before the chicken is cooked, put the broccoli puree in the oven to warm up.
- Mince the parsley.
- Slice the bread.
- When the chicken is cooked (cut into the thickest part of a thigh – the juices should be golden) remove it from the oven and strew it with the parsley. Turn the chicken pieces so they’re evenly covered with parsley.
- Either put the chicken, it’s juices, and any caramelized bits into a serving dish, or serve plates in the kitchen and take them to the table.
- Don’t forget the broccoli, the bread and the wine.
