Author: adapted from Patricia Wells, Bistro Cooking
Ingredients
3 tbsp olive oil
1 tbsp butter
3 lbs chicken pieces, skin-on and bone-in
2 cups shallots, peeled and left whole
3 garlic cloves, peeled and left whole
1 15-ounce can diced tomatoes
cooked rice or buttered noodles for serving
Instructions
Heat a heavy skillet over high heat, and add the oil and butter. Season the chicken liberally with salt and pepper, and when the oil in the pan in shimmering, add chicken pieces and brown on both sides, about 5 minutes per side. Be careful not to crowd the chicken; you may need to work in batches.
Reduce the heat to medium-high, and add the shallots and garlic cloves to the pan, as well as any chicken set aside if you browned in batches. Cover the pan, and let the chicken simmer, shaking the pan from time to time, until the chicken is cooked through, about 20 minutes.
Add the tomatoes to the pan and simmer until the sauce is well blended, five to ten minutes.
Serve the chicken on a bed of rice or noodles with plenty of the sauce spooned over.
Notes
If you feel brave, you can add cognac before adding the tomatoes. To do so, put 2 tbsp cognac into a small saucepan, and heat it for about 30 seconds over medium heat. Ignite with a match, then pour over the chicken. Continue with the remaining recipe steps.
Recipe by Sprung At Last at https://sprungatlast.com/2016/04/bistro-chicken-with-shallots/