- 4
Ingredients
- 8 bone-in chicken thighs
- 2 tablespoons flour
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons unsalted butter
- 12 to 15 whole medium shallots, peeled
- 2 cups white wine
- 2 tablespoons Dijon mustard
- 2 sprigs tarragon
- 2 cups cherry tomatoes, cut in half.
Preparation
Step 1
Rinse chicken thighs in water, and pat
them very dry with paper towels. Sprinkle
over them the flour, salt and pepper.
Melt the butter in a large, heavy-bottomed
pot or skillet set over medium-high heat.
When the butter foams, cook the chicken, in
batches if necessary, until well browned and
crisp on all sides. Set aside.
Add the whole shallots to the pot and sauté
them in the butter and chicken fat
until they begin to soften and caramelize,
approximately 10 to 12 minutes. Add
the wine to deglaze the pot, stir with a large
spoon, then add the mustard and tarragon,
then the chicken thighs. Cover the pot, turn
the heat to low and simmer for 30 minutes.
Remove the lid, and allow the sauce to
reduce and thicken, 15 to 20 minutes.
Add the cherry tomatoes to the
pot, stir lightly to combine and serve
immediately.