I’m pathologically curious and am always trying out new things. Buying a slow cooker was one of my adventures a couple of months ago and it’s been a delightful experiment. Not a bad recipe yet. I wanted to share this recipe, since it’s often hard to find decent chicken dishes. This chicken can easily be served with a side of potatoes or rice and steamed broccoli or some other favorite vegetable. That reminds me…I need to unleash the secret of making broccoli in a post soon!
Balsamic Chicken and Shallots
- 2 pounds shallots, peeled
- 1 chicken, 4-5 pounds, cut into 8 serving pieces
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1/4 cup dry red wine
- 1/2 cup low sodium chicken broth
- 1/4 cup balsamic vinegar
- freshly ground black pepper
- Peel the shallots and cut a shallow X into the root of each one.
- Cut the chicken into 8 serving pieces, season well with salt and pepper. Use about 1/2 teaspoon of salt per pound of bird. Scatter the salt evenly all over the chicken.
- In a large pan over medium-high heat, heat butter and oil until hot.
- Working in batches if your pan is small, add the chicken pieces and cook, turning frequently, until the chicken is browned all over, about 10 minutes.
- Set the browned chicken aside. In the same pan, pour out some of the oil if you have more than 2 – 3 tablespoons. Over medium-high heat still, add the shallots and sauté until lightly colored, about 5 minutes.
- Raise the heat to high and add the wine, broth, and vinegar to deglaze the pan. You want to scrap up all the brown bits on the bottom of the pan.
- Add the contents of the pan (i.e., shallot goodness) and chicken to your slow cooker. Stir to make sure the chicken is evenly coated.
- Cover and cook on the low-heat setting for 6 hours. At this point the chicken will literally be falling off the bone.
- Serve immediately.
- Recipe from William-Sonoma’s Quick Slow Cooking.