Million Dollar Chicken
This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze. It looks like a million dollars. When you combine the chicken with that sticky, drippings-soaked bread, you're talking about at least a million-dollar taste.
Use a Microplane(R) to grate the shallot.
The original recipe from the Standard Grill in New York City calls for finishing with Maldon(R) sea salt. I didn't, but that's always a nice option.