Some of my best friends are vegetarians, but I never let someone’s eating habits prejudice my opinion of their character. If, however, they insist on extemporizing on new-found knowledge acquired from reading organic food blogs, I immediately dismiss them as quacks.
I freely admit that I am a carnivore, but don’t eat red meat as often as I did in the past. I seem to recall that sometime in the 70s, the average Argentine (a native of Argentina) ate over 200 lbs of beef a year. I suspect, I eat beef once every two weeks or so. Frankly, I have found chicken, pork, fish and vegetables to be somewhat more interesting than a well-cooked rib-eye steak.
I now eat chicken at least twice a week and lately have found that the dark meat (thighs and legs) have a lot more flavor. Found below is a delightful recipe from Rishia Zimmern that was published in the New York Times.
Chicken and Shallots Recipes
- 8 bone-in chicken thighs
- 1 tablespoon flour
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoon unsalted butter
- 12 to 15 whole medium shallots peeled
- 2 cups white wine
- 2 tablespoon Dijon mustard
- 2 sprigs tarragon
- 2 cups cherry tomatoes cut in half.
- Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
- Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
- Add the whole shallots to the pot - (Editor's Note: Far better if you quarter shallots rather than sauté whole) - and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
- Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
- Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
Great taste and the tomatoes add a bit of acidity and color. A truly delightful meal.
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