8legs: Nyt cooking

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#1 out of 21.8M est. views91.44%

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Vote 4

#2 out of 212.2M est. views

The NYT recipe traces Rishia Zimmern’s chicken with shallots back to Martha Stewart via Andrew Zimmern.
The dish is presented as a simple, excellent one-pot recipe for a midweek feast with a rich, reducible sauce.
The recipe uses bone-in chicken thighs, shallots, white wine, Dijon mustard, and tarragon for a layered sauce.
Readers discussed variations and adaptations in comments, showing ongoing engagement with the dish.
The Times lists related recipes and authors, tying the dish to a broader repertoire of chicken dishes by Sam Sifton and others.
The article includes reader-submitted cautions and tweaks for shallot sizing and wine balance.
The recipe’s notes quantify nutrition as per serving, highlighting substantial calories and protein.
The preparation steps emphasize browning the chicken, caramelizing shallots, deglazing with wine, and simmering to finish.
The article position identifies the dish as a versatile one-pot meal suitable for midweek dinners.
The piece notes the recipe’s official attribution to adaptions from Martha Stewart via Andrew Zimmern.
The NYT recipe page features a large list of related chicken recipes and user comments for engagement.

Vote 11

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