Tuesday, March 23, 2010

Amazing recipe from David Lebovitz: Roast Chicken with Caramlized Shallots

Ciao bloggisti:

I made this last night and had to post about it. This dish is going to be added to my "go to dishes". It's so easy, yet flavorful.

Most of the ingredients I had on hand. Next time I make it, I wonder if I should add some Herbs de Provence. I don't know really what to do with said herbs.

HERE is the link to the recipe. Enjoy.

9 comments:

Simone said...

yum!!! Thanks for the share - Herb de Provence - I use a pinch in scrambled eggs sided with toasted french bread, on lamb chops - quickly roasted, roasted root veggies (don't forget the olive oil toss), sometimes I toss some in a quick biscuit mix, especially if there is too much lavender,

gibber said...

I LOVE H d P. I use them all the time for seasoning chicken, roasting veggies, in salad dressings....

nyc/caribbean ragazza said...

Thanks you two. Now I know what to with the Herbs.

glamah16 said...

Where is your picture? Love this type of dish.

nyc/caribbean ragazza said...

glamah16 - I didn't take one because there was a fab one on David's post. :)

Jen of A2eatwrite said...

Oh, dear... I am drooling. I think I have to make this. Too bad it's after 9:00 p.m. (and yes, I've already had dinner). ;-)

nyc/caribbean ragazza said...

jen - it is that good and super easy.

milanesemasala said...

Mmmm, looks amazing. I love chicken and it seems super easy. Also some of the same ingredients of one of my fave chicken recipes, Chicken Adobo.
Btw, I use Herbes de Provence every chance I get- on grilled chicken or fish, sautéed veg with garlic and on roast chicken. Can't live without it!

nyc/caribbean ragazza said...

milanese - thanks for the HdP tips.