Tasting notes: The sauce in this dish is so rich and flavorful that we thought about pairing it with Pinot but loved the contrast of the bright acidity in the Rosé.
See Also
The 10 Best Shallot Substitutes to UseWhat Is a Shallot?These Easy Caramelized Shallots Will Upgrade Everything From Roast Meat to SandwichesWhat to Serve with Homemade Shawarma (14 Sides and Ideas)Serena's tips: Definitely have bread, mashed potatoes or rice on the side for the extra sauce. We add the cherry tomatoes in at step 4 so they cook down a little bit.
Recipe:
- Website link
- Website address:https://cooking.nytimes.com/search?q=Rishia%20Zimmern%E2%80%99s%20Chicken%20With%20Shallots
Recipe courtesy of Sam Sifton (via Rishia Zimmern) and the New York Times. Photo courtesy of Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Carla Gonzalez-Hart.https://cooking.nytimes.com/recipes/.
