![gunstreetgirl:
Can we just talk about something for a second? This dinner. This. Dinner. was amazing. I’ve been watching a lot of food shows this summer, and I think this was my first big “dive in and try” dinner. I’d never cooked with shallots before. I’d never made a reduction before. Why the hell not try it? Here’s what I did:
Marinate the chicken in ginger ale. Yep. Do it. Then start slowly sautéing it in a bit of olive oil.
Chop up 2 shallot “bulbs”. I thinly sliced them — I didn’t mince them or chop them up too much. I kept them thin.
I then chopped up 2 cloves of garlic [I used one half for the roasted potatoes we made].
Throw the shallots and garlic in a tiny bit of olive oil and start sautéing that, too. Let them caramelize a bit and then toss in a good bit of ginger ale. Turn up the heat so that it can catch up with the chicken.
Once the chicken is nice and golden brown and the reduction has reduced [heh], throw the reduction on top of the chicken and let it simmer for a few minutes.
Savor. Every. Single. Bite.
Oh, and the potatoes are just red potatoes tossed in olive oil, salt, pepper, basil, and that 1/2 clove of garlic. We cooked them at 400 degrees for about 25 minutes.
This was a horribly formatted recipe, but I had to tell you guys about it. I think we’re going to do something else crazy for dinner tomorrow night, too. Why not?](http://22.media.tumblr.com/n4T13Ntdcqmmq2qwLM97y3jAo1_500.jpg)
4 months agoCan we just talk about something for a second? This dinner. This. Dinner. was amazing. I’ve been watching a lot of food shows this summer, and I think this was my first big “dive in and try” dinner. I’d never cooked with shallots before. I’d never made a reduction before. Why the hell not try it? Here’s what I did:
- Marinate the chicken in ginger ale. Yep. Do it. Then start slowly sautéing it in a bit of olive oil.
- Chop up 2 shallot “bulbs”. I thinly sliced them — I didn’t mince them or chop them up too much. I kept them thin.
- I then chopped up 2 cloves of garlic [I used one half for the roasted potatoes we made].
- Throw the shallots and garlic in a tiny bit of olive oil and start sautéing that, too. Let them caramelize a bit and then toss in a good bit of ginger ale. Turn up the heat so that it can catch up with the chicken.
- Once the chicken is nice and golden brown and the reduction has reduced [heh], throw the reduction on top of the chicken and let it simmer for a few minutes.
- Savor. Every. Single. Bite.
- Oh, and the potatoes are just red potatoes tossed in olive oil, salt, pepper, basil, and that 1/2 clove of garlic. We cooked them at 400 degrees for about 25 minutes.
This was a horribly formatted recipe, but I had to tell you guys about it. I think we’re going to do something else crazy for dinner tomorrow night, too. Why not?
