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DEL.ICIO.USChicken in Garlic and Shallots
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Cuisine: American
Top recipe: 
2002 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Food Network star Alton Brown calls this dish his "favorite dish of all time to cook, " and after trying it, Reagan Walker saw why. She was especially intrigued by the technique of slow-frying and found it a delectable way to take advantage of economical chicken thighs. After cooking, she advises putting a good bit of the remaining oil in a bowl on the table for bread dipping.
Hands on time: 10 minutes Total time: 1 hour and 20 minutes Serves: 6
Ingredients:
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1 whole chicken (broiler/fryer) cut into 8 pieces, or 10 chicken thighs
Salt and freshly ground pepper
1/2 cup plus 2 tablespoons olive oil
Several sprigs of parsley, sage and thyme
10 peeled cloves of garlic
10 shallots, peeled and split in half from stem to root
Instructions:
Preheat oven to 350 degrees. Season chicken liberally with salt and pepper. Toss with 2 tablespoons of olive oil and brown on both sides in a wide, straight-sided, ovenproof frying pan or skillet over high heat. (If you don't have such a pan, you may need to brown the chicken in one pan and then finish the dish in a casserole.)
Remove from heat; add herbs, garlic, shallots and the remaining 1/2 cup olive oil. (There's no reason to chop the herbs, just distribute them around and in between the chicken.) Cover and bake for 1 1/2 hours.
Remove from heat; add herbs, garlic, shallots and the remaining 1/2 cup olive oil. (There's no reason to chop the herbs, just distribute them around and in between the chicken.) Cover and bake for 1 1/2 hours.
Nutrition:
Per serving: 420 calories (percent of calories from fat, 71), 27 grams protein, 2 grams carbohydrates, no fiber, 33 grams fat, 132 milligrams cholesterol, 120 milligrams sodium.
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