Damn Fine Chicken-YUM!!

Damn Fine Chicken

Did that title catch your attention? Good.
This recipe was inspired by David Lebovitz — whom I’ve already written about crushing on. I love his easy and delicious recipe for roast chicken with caramelized shallots, and this is my take on it. It’s super simple and scrumptious — MAKE IT ALREADY!
I’ve prepared this dish a number of different ways (subbing in different alliums, vinegars, and fats) depending on what I have available in my pantry, and it always comes out wonderfully.
Here’s how I made enough chicken to feed 6:

10 drumsticks
2 large shallots, minced**
3 Calcot onions, thinly sliced**
3 tablespoons sherry vinegar
3 tablespoons avocado oil, virgin red palm oil, coconut oil, etc.
1 tablespoon coconut aminos
1 tablespoon Red Boat fish sauce
Kosher salt
Freshly ground pepper
Fines Herbes seasoning (optional)

(*in place of the alliums, you can sub in 3 tablespoons of Sunny Paris seasoning)
Here’s how to make it:
Mix together the shallots, onions, vinegar, oil, coconut aminos, salt (2 large pinches), fish sauce, and pepper in a large bowl.

Then, plop the drumsticks on top, and…

…use your hands to make sure the chicken is well-covered in marinade.

Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning — that way, the drumsticks’ll be ready for me by the late afternoon, when I start preparing dinner.

When you’re ready to cook, preheat the oven to 375 F on convection bake (or 400 F non-convection). Arrange the chicken in an oven-safe baking dish, sprinkle on some Fines Herbes seasoning (if you want), and pop it in the oven.