The silan in this recipe adds a deeper caramelization to the shallots that makes it so delicious.
Preheat oven to 350 degrees Fahrenheit.
Slice shallots into thin circles. Over medium heat, heat the oil in a frying pan and sauté the shallots for about 15 minutes, stirring every few minutes.
Add the silan and allow to cook for another 10 minutes on the stove. Deglaze the pan with the apple cider vinegar, bring to a boil and then lower to a simmer for another 10 minutes.
Place the chicken in a 9×13 pan. Place the chicken in the pan, sprinkle with the salt and pepper. Pour the shallots and sauce over the chicken, making sure the chicken is well coated in the sauce.
Cover the pan and cook for one hour covered. Then remove the cover, spoon the sauce over the chicken, and cook for another 30 minutes.
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Hi – how would I adjust cooking times for capons (pargiyot)?
They would definitley need less time in the oven.
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