Surfing the web on a site called epicurious.com resulted in a
favorite recipe for my niece, Maria Greene. She has prepared
Chicken With Shallots several times for her family, usually serving it over mashed potatoes rather than rice.
This recipe is a little more time-consuming than some, but still
fairly simple and worth the time.
Chicken With Shallots
6 bacon slices
3 to 4 chicken breasts (skinless)
1 cup shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar
Fry bacon in heavy 12-inch heavy skillet until crisp. Transfer to paper towel to drain, reserving bacon fat in skillet.
Pat chicken dry and season with salt and pepper. Brown in bacon fat over medium heat for about 8 minutes, turning once while frying. Transfer chicken to a plate and set aside. Pour off all but about 2 tablespoons fat from skillet.
Add shallots to skillet. Cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
Remove lid and cook shallots, stirring until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
Return chicken to skillet, turning pieces to coat. Gently simmer, covered, until chicken is cooked through, and garlic is tender, about 30 minutes.
Transfer chicken to serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of spoon, for about 5 minutes.
Season sauce with salt and pepper, and pour over chicken, then sprinkle with bacon.
Note: Shallots are found with the garlic in most grocery stores. It
is a type of onion that resembles garlic cloves. The flavor
is a cross between garlic and onion but not as strong as either.