Chicken and Shallot Jam on Pain au Levain

Health score
41%
Chicken and Shallot Jam on Pain au Levain
90 min.
4
760kcal

Suggestions


Looking for a delicious and unique twist on your usual sandwich? Look no further than this mouth-watering Chicken and Shallot Jam on Pain au Levain! This recipe is perfect for those who love bold flavors and a touch of elegance in their everyday meals.

With a total time of just 90 minutes, this recipe serves 4 and offers a delightful balance of calories, coming in at 760 kcal per serving. Not only is it a fantastic main dish, but it also doubles as a condiment, dip, spread, and more.

The star of this recipe is the homemade shallot jam, made with tender shallots, tangy vinegar, and fragrant tarragon, all cooked down to a sweet and savory caramelized perfection. Paired with juicy chicken breast and crusty pain au levain bread, this sandwich is sure to impress your family and friends.

To elevate your dining experience, pair this dish with a glass of Louis Bouillot Crémant de Bourgogne Rosé from France – a light, delicate sparkler that will beautifully complement the flavors of the chicken and shallot jam.

So why wait? Dive into the world of gourmet sandwiches and give this recipe a try. Your taste buds will thank you!

Ingredients

  •  bay leaves 
  • servings pepper black freshly ground
  • 10  peppercorns whole black
  • slices top such as pain au levain (1/)
  • tablespoons tarragon fresh coarsely chopped
  • 0.3 cup granulated sugar 
  • 0.5 teaspoon kosher salt 
  • tablespoons olive oil 
  • 1.5 pounds shallots peeled halved sliced
  • 16 ounce chicken breast boneless skinless
  • tablespoon butter unsalted
  • 0.3 cup tarragon vinegar 
  • medium onion yellow quartered

Equipment

  • frying pan
  • sauce pan

Directions

  1. Place all the ingredients in a medium saucepan. Cover with cold water by 1 to 2 inches and bring to a simmer over medium-high heat; reduce heat to medium low and simmer gently until the chicken is completely cooked and no longer pink in the center, about 20 minutes.
  2. Heat the oil and butter in a large frying pan over medium heat until the butter is foaming.
  3. Add the shallots, salt, and pepper and cook, stirring occasionally, until the shallots are softened and just beginning to brown, about 10 minutes.Stir in 1/4 cup of the vinegar and the sugar and cook, stirring occasionally, until the shallots are completely soft and caramelized and the jam is thick and syrupy, about 20 to 25 minutes.
  4. Remove the pan from heat and stir in remaining 2 tablespoons of vinegar.
  5. Let the jam cool for 20 minutes, then stir in the chopped tarragon.To assemble the sandwiches:Slice the chicken into 1/4-inch thick pieces.Evenly divide the shallot jam on 1 side of 4 slices of the bread. Divide the chicken evenly among the sandwiches, placing it on top of the jam in an even layer. Close each sandwich and serve.Beverage pairing: Louis Bouillot Crémant de Bourgogne Rosé, France. A lovely, simple sparkler made from Pinot and Chardonnay in Burgundy, this rosé is light and delicate and will perform flawlessy alongside the chicken. Its pinkish-red fruit and hint of sweetness will also make it a natural partner for the shallot jam.

Nutrition Facts

Calories760kcal
Protein22.54%
Fat19.17%
Carbs58.29%

Properties

Glycemic Index
97.9
Glycemic Load
68.54
Inflammation Score
-9
Nutrition Score
37.846521766289%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
5.58mg

Nutrients percent of daily need

Calories:760.23kcal
38.01%
Fat:16.38g
25.2%
Saturated Fat:4.2g
26.23%
Carbohydrates:112.05g
37.35%
Net Carbohydrates:102.97g
37.44%
Sugar:32.95g
36.61%
Cholesterol:80.1mg
26.7%
Sodium:1217.52mg
52.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:43.32g
86.64%
Selenium:75.44µg
107.77%
Vitamin B3:18.69mg
93.44%
Vitamin B6:1.69mg
84.62%
Manganese:1.56mg
77.88%
Vitamin B1:1.11mg
73.7%
Folate:234.88µg
58.72%
Phosphorus:495.61mg
49.56%
Iron:8.76mg
48.68%
Vitamin B2:0.75mg
44.27%
Potassium:1289.76mg
36.85%
Fiber:9.09g
36.35%
Magnesium:121.95mg
30.49%
Vitamin B5:2.58mg
25.79%
Vitamin C:18.78mg
22.76%
Copper:0.42mg
20.84%
Zinc:2.87mg
19.1%
Calcium:185.49mg
18.55%
Vitamin E:1.65mg
11%
Vitamin K:7.63µg
7.26%
Vitamin A:280.85IU
5.62%
Vitamin B12:0.23µg
3.88%
Vitamin D:0.17µg
1.11%
Source:Chow