Rishia Zimmern's Chicken with Shallots

Ingredients

8 bone-in, skin-on chicken thighs

2 tablespoons all-purpose flour

1 tablespoon kosher salt

1 tablespoon black pepper

2 tablespoons unsalted butter

1 2to 15 whole medium shallots, peeled

2 cups white wine

2 tablespoons Dijon mustard

2 tarragon sprigs

2 cups cherry tomatoes, halved

Instructions

Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.

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, about 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.

Description

This tastes so good that it is hard to believe that it is made in one pot and goes together easily.

Servings

4-6

Notes

I halved the recipe as I was making it for just the two of us. It will certainly be made full when we make it for guests. I used dried tarragon and it worked well. I thought the sauce was a bit thin so I made a small slurry and added it.

Source

Andrew and Rishia Zimmern and adapted by Sam Sifton for the New York Times.