Recipes that include Fields of Plenty

Shallots 

🧅✨ Caramelized French Gray Shallot & Herb Vinaigrette

Use for: Drizzling over roasted vegetables, tossing with greens, spooning over grilled meats, or even as a bread dip.

Ingredients (about 1 cup):

  • 4 French gray shallots, peeled and finely sliced

  • 3 tbsp olive oil (plus a splash more if needed)

  • 1 tsp honey or maple syrup

  • 1 tbsp Dijon mustard

  • 3 tbsp red wine vinegar (or apple cider vinegar)

  • ½ tsp salt

  • ¼ tsp black pepper

  • 2 tbsp fresh herbs (parsley, thyme, or basil), chopped

Directions:

  1. Heat olive oil in a skillet over medium-low heat. Add sliced shallots. Cook slowly, stirring often, until golden and caramelized (10–15 minutes).

  2. Remove from heat, stir in honey, and let cool slightly.

  3. In a small bowl or jar, whisk together Dijon, vinegar, salt, and pepper.

  4. Stir in caramelized shallots and herbs. Add a splash more olive oil if needed to loosen.

  5. Serve warm or at room temperature.

✨ Result: A silky, sweet-tangy dressing where the French gray shallots bring depth and elegance—perfect for turning a simple CSA veggie haul into something restaurant-worthy.

🍗 Roasted Chicken with French Gray Shallots & White Wine

Serves: 4

Ingredients:

  • 4 bone-in, skin-on chicken thighs (or 1 whole chicken, cut into pieces)

  • 6–8 French gray shallots, peeled and halved lengthwise

  • 2 tbsp olive oil

  • 2 tbsp butter

  • 4 sprigs fresh thyme (or 1 tsp dried)

  • ½ cup dry white wine (or chicken broth)

  • ½ cup chicken broth

  • Salt & black pepper to taste

Directions:

  1. Preheat oven to 400°F (200°C).

  2. Season chicken generously with salt and pepper.

  3. Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden and crispy (about 5 minutes). Flip and sear the other side for 3 minutes. Remove and set aside.

  4. In the same pan, add butter and shallots. Cook until the shallots begin to caramelize, 4–5 minutes.

  5. Pour in white wine, scraping up any browned bits from the pan. Simmer for 1–2 minutes.

  6. Add chicken broth and thyme, then nestle chicken pieces back into the pan, skin-side up.

  7. Transfer to the oven and roast for 25–30 minutes, until chicken reaches 165°F (74°C) internally.

  8. Serve hot, spooning the shallot-wine sauce over the chicken.

✨ Result: Juicy chicken with crispy skin, bathed in a savory-sweet sauce where French gray shallots add depth and elegance.