Chicken with Garlic and Shallots

Little cooking update. Saturday I made the Chicken with Garlic and Shallots from I’m Just Here For The Food. The receipt was as easy to make as Alton said, though I was a little confused during the searing part. I got everything ready a head of time, which helped. I’d never worked with Shallots before and the receipt called for 10. I ended up with less, but I may have had less meat as well. I cooked chicken breast and 5 would fit in my new pan.

Did I mention the new saute pan? We went shopping again for a saute pan and while at Foley’s the sales guys said they had a Calpehlon 5qt saute pan, normally $125 for $30. Don’t know how accurate the $125 was, but it was a solid heavy stainless steel pan, which is what I was looking for, and $30 was a steal. He said they put one item from a set on sale every week or so to get people to come in and buy the whole set. So now I’m making the Foley’s cookware department a regular browse to get the deal.

True to Alton’s description the dish makes the house smell great. Herbs cooked include parsley – which I didn’t know people actually ate – thyme, basel and sage. Cook those and the smell is incredible.

Chicken had great flavor, but was a little dry for my taste. I’m thinking next time I’ll bake for less than 1.5 hours. We had it as leftovers yesterday and I think it was actually better.

Written while listening to “I Will Remember You”
album Building a Mystery Single
by Sarah Mclachlan