Chicken with shallots and parsley

 

Why is it peasant-style food makes you feel as if you're eating like a king? This recipe falls into the category of a super simple dish that somehow transcends to a higher level. So easy and tasty.

Mme. Lascourreges’ chicken with shallots

From “French Farm House Cookbook” by Susan Herrmann Loomis. This is a gem of a book I need to turn to more often.

Ingredients

1 cut-up chicken (or about 8 pieces of whatever cut you prefer)

3 tablespoons olive oil

3 tablespoons red wine vinegar

4 large shallots, peeled and minced

1 cup parsley leaves

Method

Combine the olive oil, vinegar and shallots in a large baking dish. Sprinkle the chicken with salt and pepper, and add to the pan, turning to coat chicken well. Bake skin-side up in a preheated 425-degree oven for 20 minutes. Turn the chicken over and roast until about done, another 20 minutes or so. Flip the chicken back over for a final 5 minutes to make sure it’s browned.

Chop the parsley and sprinkle it over the chicken. Let chicken rest briefly before serving.

The drippings make a nice pan sauce, so plan a side dish to put them to good use.