Source: The Working Family's Cookbook

Chicken with Roasted Shallots and Garlic Sauce
After an hour, much of the garlic's pungency is diffused and all that is left is a subtle, mild flavor.
Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour


12 shallots, peeled
3 1/2 pound chicken parts
2 tablespoons lemon juice
25 cloves garlic, unpeeled
1/4 cup white wine
2 tablespoons butter or margarine, softened or 2 tablespoons butter or margarine

Heat the oven to 425 degrees.

Bring a saucepan of water to the boil over high heat. Plunge the shallots into the boiling water for 2 minutes. Drain in a colander and let cool.

Spread the shallots and garlic cloves in the bottom of a roasting pan. Rub the chicken all over with the lemon juice and softened butter, truss it and put it on a rack in the roasting pan. Pour in the wine and 1/4 cup of the chicken broth. Roast the chicken for 20 minutes. Baste the chicken occasionally with the pan juices.

Reduce the oven temperature to 325 degrees and continue roasting and basting for 20 to 30 minutes, until the chicken legs move freely. Remove the chicken to a warmed platter, cover and let rest for 15 minutes.

Meanwhile, remove the garlic and shallots and spoon off as much fat as possible from the pan. Add the remaining 1/4 cup of chicken broth. Peel the garlic and force it through a strainer back into the roasting pan. Put the pan over medium-high heat and bring the liquid to the boil. Cook, stirring, for about 2 minutes. Whisk in the butter and season with salt and pepper to taste.