PAN-ROASTED CHICKEN WITH GARLIC AND SHALLOTS

QUICK COOK

SERVES 4 - 6

4 boneless chicken breast halves
12 whole garlic cloves
8 whole shallots
3/4 cup (175ml) white wine
2 tbsp extra virgin olive oil
salt, black pepper
3/4 cup (175ml) heavy cream
1 lb (500g) dried pasta

Preheat oven to 400°F (200°C). Place chicken skin side up, with garlic and shallots, in a large oven-proof skillet. Pour over wine. Drizzle chicken skin with oil and sprinkle with salt and pepper. Roast until chicken is cooked through and skin is crisp and golden, 25-50 minutes. Remove chicken, garlic, and shallots and cover to keep warm. Bring chicken juices to a simmer over medium high heat. Add cream and cook, stirring constantly, until hot through, 1 minute. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot or boiling, salted water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Slice each chicken breast half crosswise into 3 pieces. Top pasta with chicken, garlic, and shallots. Serve immediately.

WHICH PASTA?

Medium to wide ribbons or large tubes - tagliatelle, pappardelle, penne, rigatoni.

COOKS' NOTE
Snipping off the tops of the roast garlic and shallots with kitchen scissors makes it easier to squeeze out the soft, sweet centers from their papery skins.