Chicken Gumbo - Martha Stewart

By ctozzi

Ingredients

• 8 bone-in, skinless chicken thighs (about 2 1/2 pounds total)
• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 pound small shallots (about 12), peeled and halved
• 5 garlic cloves, peeled and halved
• 1/2 cup dry white wine
• 3 tablespoons Dijon mustard
• 1 pint cherry tomatoes, halved
• Fresh tarragon leaves, for garnish (optional)

Details

Servings 4
Preparation time 35mins
Cooking time 80mins
Adapted from marthastewart.com

Preparation

Step 1

Season chicken with salt and pepper; coat with flour, shaking off excess.

In a Dutch oven or 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.

Add shallots and garlic; 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 1 1/2 cups 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, 30 to 35 minutes. Transfer chicken to a plate; loosely tent with aluminum foil to keep warm. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.