On March 19, 2014 in the New York Times, Sam Sifton wrote an article on what chefs feed their families entitled Chicken with Shallots, Chef Style.

The following week I needed something to feed two families – six people in total and satisfy me (gluten-free, mustard-free, etc) and it needed to be food allergy friendly for our multiple food allergic teenaged child. In addition, I was going to be cooking for my friend, a culinary mistress ,who loves French cuisine and thought it almost reprehensible that I was going to make this without white wine. It was an audible gasp for all to hear at the wine store.

You can read the original recipe published by the New York Times on March 19, 2014 by Rishia Zimmern here. It was a riff by Sam Sifton based on a tweet by Andrew Zimmern, who eats bugs on the Travel Channel show “Bizarre Foods”. You can’t get more modern than this.

Here’s my riff of a tweet of a riff – my allergy friendly, gluten-free, diary free version of Chicken with Shallots is below:


Free of the top 8 food allergens, mustard and wine. :); this recipe will feed 6 people – recipe riffed off of Sam Sifton’s version of Rishia Zimmern’s Martha Stewart version and published in the New York Times on March 19, 2014

4 Packages Murray’s Chicken Thighs with skin (12 total small thighs)

2 tablespoons maseca or corn flour (you could easily sub another gluten-free flour blend)

1 tablespoon kosher salt

1 tablespooon black pepper

2 tablespoons butter substitute (we used earth balance buttery spread)

7  large shallots peeled and cut in half

2 cups allergy friendly, gluten-free chicken broth

1/4 cup champagne vinegar

pinch of saffron (1 teaspoon)

4 sprigs tarragon

2 cups cherry tomatoes cut in half

Salt, pepper, and dredge the thighs through the maseca or fine corn flour.

Melt butter in a large deep skillet, add olive oil if necessary, and brown the chicken on all sides, being careful to keep the skin intact when you turn it. Remove the chicken to a warm plate.

Add the skinned shallots to the skillet and saute for about 20 minutes – these will soften and begin to brown. Add the chicken broth and the champagne vinegar to the skillet and scrap the bits off of the bottom. Then add the tarragon, saffron and chicken thighs. Cover and simmer for about 30 minutes.

Remove the lid, and allow the sauce to cook down for another fifteen minutes. At this point, I defatted the sauce and then I moved the chicken from my apartment over to my friend’s home where I warmed it up again.

Right before serving, add the cherry tomatoes and serve immediately with a green salad – we had spinach – and gluten-free bread if you happen to have it!

It was a fantastic dish, one that I will make again for my family. Although it took a while to make, it was worth it.

Many good things can come from twitter, this did!



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