Nov
1
Braised Chicken with Shallots
Cook this main dish ahead of time without compromising flavor. Refrigerate up to two days, then reheat over medium-low, stirring frequently.To make peeling easy, place shallots in a bowl of warm water, and soak until skins loosen (they'll be wrinkled and cracked), about 15 minutes. Using a paring knife, slip skins off.