Braised chicken, shallots and lemon with sautéed potatoes and thyme

Most of your prep time in this recipe will be peeling the shallots. A sharp knife and a bit of patience is required. Cut the very tip off and use the knife to help peel the skin back to the root end. When cooked, the shallots should collapse down into sweet, soft, golden orbs. You want most of the liquid to be absorbed or evaporate by the end but not so much that the shallots catch and burn in the pan.

Good

% Daily Values based on a 2,000 calorie diet