Season chicken generously with salt and pepper. Dust lightly with flour and shake off the excess.
2
Melt butter in a large, heavy-bottomed pot or skillet that's set over medium-high heat. Sauté chicken in batches if necessary, until well-browned and crisp on all sides. Set aside.
3
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.
4
Add wine to deglaze the pot, scraping up any of the browned bits with a spoon and then add mustard and tarragon.
5
Add chicken back to the pan, skin side up. Simmer covered over low heat for 30 minutes.
6
Remove lid and add in cherry tomatoes. Continue to simmer uncovered allowing the sauce to reduce a little. Season to taste.
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Jan 20th 2022
Absolutely delicious and incredibly easy to make.
- Karen
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Braised Chicken Thighs With Shallots & Wine
PREP TIME20 mins
COOK TIME1 hr
SERVINGS5
INGREDIENTS
8
bone-in, skin-on chicken thighs
2Tbsp
all-purpose flour
1Tbsp
Kosher salt
1Tbsp
black pepper
2Tbsp
butter
12
whole shallots, peeled
2cups
white wine
2Tbsp
DLM Dijon Mustard
2
tarragon sprigs
2cups
cherry tomatoes, halved
INSTRUCTIONS
1
Season chicken generously with salt and pepper. Dust lightly with flour and shake off the excess.
2
Melt butter in a large, heavy-bottomed pot or skillet that's set over medium-high heat. Sauté chicken in batches if necessary, until well-browned and crisp on all sides. Set aside.
3
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.
4
Add wine to deglaze the pot, scraping up any of the browned bits with a spoon and then add mustard and tarragon.
5
Add chicken back to the pan, skin side up. Simmer covered over low heat for 30 minutes.
6
Remove lid and add in cherry tomatoes. Continue to simmer uncovered allowing the sauce to reduce a little. Season to taste.