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Chicken with Shallot Sauce

Chicken with Shallot Sauce
“Even though it doesn't take long to put together, this flavorful chicken tastes like it simmered all day. It’s wonderful with mashed potatoes and a green vegetable.”—Kathy Anderson, Rockford, Illinois KATHY’S TIP: You can easily peel the garlic cloves by smashing them slightly with the flat side of a chef’s knife, or buy cloves that are already peeled to save time.
4 ServingsPrep: 10 min. Cook: 50 min.

Ingredients

  • 6 bacon strips, chopped
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 shallots, thinly sliced
  • 1 cup water
  • 1 whole garlic bulb, cloves separated and peeled
  • 1/2 cup balsamic vinegar

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving 2 tablespoons
  • drippings.
  • Sprinkle chicken with salt and pepper; brown in drippings. Remove and
  • keep warm. Add shallots; cook and stir until tender. Stir in water
  • and garlic. Return chicken to pan. Bring to a boil. Reduce heat;
  • cover and simmer for 30-35 minutes or until a thermometer reads
  • 180°.
  • Remove chicken to a serving platter; keep warm. Skim fat from cooking
  • juices. Mash garlic; add vinegar. Bring liquid to a boil; cook until
  • slightly thickened. Spoon over chicken; sprinkle with reserved
  • bacon. Yield: 4 servings.
Nutrition Facts: 7 ounces cooked chicken with 1/3 cup sauce equals 583 calories,
© Taste of Home 2013

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Chicken with Shallot Sauce (continued)

Nutrition Facts: 32 g fat (10 g saturated fat), 148 mg cholesterol, 658 mg sodium, 25 g carbohydrate, 1 g fiber, 48 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013