Braised Chicken with Shallots
This dish is even more delicious the second day, once the flavors have had a chance to meld.
- 4
Ingredients
- 1/4 cup all-purpose flour
- 8 bone-in, skinless chicken thighs (3 pounds)
- Coarse salt and freshly ground pepper
- 2 Tbsp. olive oil
- 1 pound small shallots (about 12), peeled and halved
- 5 garlic cloves, halved lengthwise
- 1/2 cup dry white wine
- 3 Tbsp. Dijon mustard
- 1 1/2 cups water
- 1 pint cherry tomatoes, halved
- Fresh tarragon leaves, for garnish (optional)
Preparation
Step 1
Place flour in a shallow bowl. Pat chicken dry with paper towels. Season on both sides with salt and pepper; dredge in flour, turning to coat and shaking off excess.
In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Transfer to a plate.
Add shallots and garlic to pot; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in mustard and the water; bring to a boil. Return chicken, bone side down, to pot. Reduce heat to a simmer; cover, and cook until chicken is tender and cooked through (juices should run clear when pierced), 30 to 35 minutes. Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.
Add tomatoes to pot; season with salt and pepper. Cook over high heat until tomatoes soften and sauce thickens, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnish with tarragon, if desired.