French · Soup

Roasted Chicken Breast with white wine and shallot

The kind of French plate you make on repeat. white wine and shallot, a proper roast, and a finish of fresh herbs.

4.4 from 2,949 cooks

Prep12 min

Cook12 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the white wine and shallot elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

French

A elegant take on Cod Pilaf, built on dijon and tarragon and finished the way we like it. Ready...

1 hr 5 min · Easy

French Members

French

Weeknight-friendly Sweet Potato Toast with the dijon and tarragon we come back to again and...

50 min · Medium

French Members

French

Weeknight-friendly Squash Ragu with the garlic and thyme we come back to again and again. Big...

1 hr 50 min · Advanced

French

Our tested Charred Aubergine Stew: bistro, generous, and balanced with brown butter. Serves 2...

30 min · Medium