Pan Roasted Chicken

• 10 shallots, peeled–2 sliced and 8 whole
• 1 large yellow onion, diced
• 4 Chicken breasts – skin on & bone in
• 3 tablespoons extra-virgin olive oil
• 2 cups dry white wine
• 6 cups chicken stock or low sodium chicken broth
• 1 bay leaf
• 8 fresh thyme sprigs, divided
• Coarse salt and freshly ground black pepper
• 10 tablespoons unsalted butter, divided
• 4 teaspoons vegetable oil, divided
• ½ cup apple cider vinegar

1. Preheat the oven to 425˚F.

2. To make the jus, combine the sliced shallots and onion with the olive oil and sauté until all the ingredients are browned. Add the wine and cook until it is reduced by three quarters. Add the stock, bay leaf and a few sprigs of thyme. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes. You can strain the jus through a fine-mesh strainer but I choose to leave the jus in its rustic, chunky form.

3. Place the 8 whole shallots in an 8-by-8-inch baking pan. Season with salt and pepper, add 2 tablespoons of the butter and pour in 1/8 cup water. Cover with aluminum foil and roast for 20 minutes. Uncover and roast for 15 minutes longer or until the shallots are tender and golden.

4. To roast the chicken, place two 9-inch seasoned cast iron skillets in the oven for 15 minutes. Season the

chickens generously on both sides with salt and pepper. When the skillets are hot, carefully remove them from the oven and add 2 teaspoons of the vegetable oil to each skillet. Place 2 chicken halves in each skillet, skin side down. Roast for about 30 minutes, checking often, until the juices from the thigh run clear.

5. Remove the skillets from the oven and pour off any fat. Turn the chicken halves over, skin side up, and deglaze each pan with ¼ cup of the apple cider vinegar, scraping the bottom to release any browned bits. Add 4 tablespoons of the butter, ¼ cup of the reserved chicken jus and 4 shallots to each pan. Return to the oven and roast for 3 minutes.

6. To serve, place a chicken half, 2 shallots and a bit of the pan sauce on each plate. Garnish with the remaining thyme sprigs.