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Peal the skins from the shallots. Trim any fat from the chicken breasts and cut the breasts into 1" cubes (about the same size as the shallots). Coat the chicken pieces with salt and pepper on all sides. Melt 4 tablespoons of butter in a cast iron skillet on medium heat until just golden brown. Add the rosemary and sage.
Peal the skins from the shallots. Trim any fat from the chicken breasts and cut the breasts into 1" cubes (about the same size as the shallots). Coat the chicken pieces with salt and pepper on all ...
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Start by rinsing and chopping six to 10 red potatoes into halves or quarters and peeling and slicing one shallot. Then, combine the vegetables in the air-fryer basket, toss with olive oil and salt ...
To roast heads individually, cut off the top to expose the cloves, drizzle with olive oil, add salt and pepper, and pop in a 350-degree oven for 40 minutes or until golden brown.
In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until reduced by half. Add the cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the chopped chives, nutmeg.
Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain. 3. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted.
Ingredients. 2 cups finely chopped or shredded Tyson cooked chicken. 1/3 cup cayenne pepper sauce. 1 cup Hellmann's or Best Foods Mayonnaise. 1 cup shredded cheddar cheese