Wednesday, June 13, 2012

Roast Chicken With Carmelized Shallots & Kale

I adapted this recipe from David Lebovitz.  It was super yummy and incredibly easy!  My family gave the meal 2 thumbs up. I give it 2 thumbs up as a lunch and after school snack the next day.  
  • Put salted, grass-fed butter in a hot skillet that can be transferred to the oven.
  • Add 4 shallots, peeled and chopped, 1 T coconut aminos (a soy free soy sauce - my new favorite food find), and 3 T apple cider vinegar.
  • Add your chicken pieces.  I used two giant breast and 4 drumsticks.  Make sure your chicken* is pastured.  I found mine at Sprouts.
  • Coat the pieces in the sauce and stick in the 425º oven, skin side up, for about 20 min depending on the size of your pieces.  If you don't have a skillet that can go into the oven, transfer your chicken and sauce into a glass baking dish.
  • Flip the pieces, add a chunk of butter to the sauce, coat the pieces, and put the pan back in the oven for about 25 more min.
  • Remove pan from oven and chicken pieces from pan.  Add another chunk of butter and fresh, organic kale, chopped roughly to the sauce.  Toss to moisten and slightly wilt the kale.  Add salt to taste.
  • Pour the sauce and kale over the chicken and enjoy!

*Chicken is high in unhealthy polyunsaturated fats that oxidize easily during cooking and promote oxidative stress inside the body, making chicken low on the scale of protein choices.  Chicken and turkey should be eaten sparingly.

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