Glazed Shallots
Either roasted chicken or pork is a fine partner for this tangy-sweet side.
Everyday Food, December 2006
Either roasted chicken or pork is a fine partner for this tangy-sweet side.
To make peeling easy, place shallots in a bowl of warm water, and soak until skins loosen (they'll be wrinkled and cracked), about 15 minutes. Using a paring knife, slip skins off.