CHICKEN WITH SHALLOTS

Chicken with Shallots image

Categories Chicken

Number Of Ingredients 11

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8 bone-in, skin-on chicken thighs (can do without skin, alsoO
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons unsalted butter
12 12 to 15 whole medium shallots, peeled
2 cups white wine (can substitute 1/2c vermouth & 1 1/2c chicken broth, for a different flavor. Or add ~2 T cognac)
2 tablespoons Dijon mustard (or maybe 3 T)
2 tarragon sprigs
2 cups cherry tomatoes, halved
3 cloves garlic, coarsely chopped

Steps:

Pat the chicken thighs very dry with paper towels. Sprinkle the four, 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 forms, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
Add the shallots to the pot and sauce them in the butter and chicken fat until they begin to soften and caramelize, about 10-12 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. OR, bake at 325-350 instead of braising. Or finish off in the over, to make the skin crispy.
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.