It is not pumpkin season, yet.
Here’s something I like to complain about with my friend Esi. We both love food and we love to blog about food. And we both love pumpkin (I think? Esi, do you like pumpkin or no? Cause I know I do.) – but it is TOO EARLY to be posting anything to do with pumpkin.
I know I’ve already posted about how we haven’t had much of a summer – and August still ain’t over yet. And just because it’s almost September and Back-to-School time does not mean it’s Pumpkin Time.
Also, the end of September is when I’m going to France, y’all, so rest assured I’m not posting anything about pumpkins until after my France trip. Know that.
And, you know what makes me think of France? David Lebovitz – he lives in Paris and I discovered his recipes awhile back. While he’s especially known for his ice cream recipes, Roasted Chicken with Caramelized Shallots is also pretty well known, too.
I made it a little differently, in that he calls for roasting all the pieces from a whole bird – and we mostly eat boneless/skinless. So I made it with boneless/skinless chicken thighs, and it was delicious. I’m sure it’s super great cooked as he does it, as you get so much more flavor from the skin and bone-in.
I would also like to try it de-boned with the skin still on. But where do I get just boneless chicken with the skin still on? Do I need to ask for that separate at the Whole
Foods Paycheck? Is that a complicated order? I guess I should know this and I need to figure it out, but I can’t even.
I also didn’t get a lot of pictures with this dish – so this is all you get.
But, trust me – it’s well worth making. Great for cooking during the week, as you’re basically mixing a few pantry items, chopping some shallots and just mixing it all with the chicken and then roasting it. How hard is that? And, it has the BEST smell as it’s cooking – you’ll love it.
So, for all my fellow food bloggers – if you’re posting pics of pumpkin whoopee pies, or pumpkin rice pudding, or pumpkin donut holes, or pumpkin chili or pumpkin caramel mocha-choca lattes, you’re getting the stink eye from me.
We still have apple season to get through, people.
See below or click here for the original recipe – enjoy!
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tbsp soy sauce
- 4 large shallots, peeled and minced
- sea salt and freshly ground black pepper
- 1 whole fryer chicken, cut into 8 pieces – or 6-8 boneless/skinless thighs or breasts
- coarsely chopped parsley
Preheat oven to 425. In a large bowl, combine the olive oil, vinegar, soy sauce, chopped shallots, salt and pepper. Toss the chicken in the mixture, so they’re completely coated.
Add the coated chicken to a large baking dish that will accommodate all pieces in a single layer. If using regular frying pieces, turn them so they are all skin side up.
Roast the chicken for about 20 mins, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that are clinging to the pan, and bake for another 20 mins, or until the chicken is cooked through and the shallots are well-caramelized.
If using boneless/skinless, no need to turn the chicken – but you might want to cook it less – and at a lower temp, say around 375. You want to caramelize the shallots and get the chicken roasted, without drying it out. So watch what you’re doing, for gosh sakes.
Remove from oven and toss in the chopped parsley, and serve immediately.