Chicken and Shallot Jam on Pain au Levain Recipe Recipe

Name: Chicken and Shallot Jam on Pain au Levain Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-ounce) boneless, skinless chicken breasts; 1 medium yellow onion, quartered; 2 bay leaves; 10 whole black peppercorns; 2 teaspoons kosher salt; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 1/2 pounds shallots, peeled, halved, and sliced 1/4-inch thick; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1/4 cup plus 2 tablespoons white wine-tarragon vinegar; 1/4 cup granulated sugar; 2 tablespoons coarsely chopped fresh tarragon leaves; 8 (1/2-inch thick) slices crusty bread, such as pain au levain

Servings: persons

2 (8-ounce) boneless, skinless chicken breasts
1 medium yellow onion, quartered
2 bay leaves
10 whole black peppercorns
2 teaspoons kosher salt
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds shallots, peeled, halved, and sliced 1/4-inch thick
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup plus 2 tablespoons white wine-tarragon vinegar
1/4 cup granulated sugar
2 tablespoons coarsely chopped fresh tarragon leaves
8 (1/2-inch thick) slices crusty bread, such as pain au levain

1
Place all the ingredients in a medium saucepan.
2
Cover with cold water by 1 to 2 inches and bring to a simmer over medium-high heat; reduce heat to medium low and simmer gently until the chicken is completely cooked and no longer pink in the center, about 20 minutes.
3
Remove the chicken from the poaching liquid to a cutting board and let cool to room temperature.
4
Meanwhile, make the shallot-tarragon jam.
5
Heat the oil and butter in a large frying pan over medium heat until the butter is foaming.
6
Add the shallots, salt, and pepper and cook, stirring occasionally, until the shallots are softened and just beginning to brown, about 10 minutes.
7
Stir in 1/4 cup of the vinegar and the sugar and cook, stirring occasionally, until the shallots are completely soft and caramelized and the jam is thick and syrupy, about 20 to 25 minutes.
8
Remove the pan from heat and stir in remaining 2 tablespoons of vinegar.
9
Let the jam cool for 20 minutes, then stir in the chopped tarragon.
10
Slice the chicken into 1/4-inch thick pieces.
11
Evenly divide the shallot jam on 1 side of 4 slices of the bread.
12
Divide the chicken evenly among the sandwiches, placing it on top of the jam in an even layer.
13
Close each sandwich and serve.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (8-ounce) boneless, skinless chicken breasts, 1 medium yellow onion, quartered, 2 bay leaves, 10 whole black peppercorns, and more.

Yes, Chicken and Shallot Jam on Pain au Levain Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Shallot Jam on Pain au Levain Recipe

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