Description

A simple yet outstanding recipe for braised chicken thighs with shallots and Dijon mustard wine sauce. Cooked in one pot. Adapted from a New York Times Recipe

Ingredients

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8 whole bone-in, skin-on chicken thighs, trimmed of excess skin and fat (see photos in the post)
2 tablespoons all-purpose flour
2 teaspoons kosher salt
1 tablespoon freshly ground black pepper
2-3 tablespoons unsalted butter (use light olive oil for dairy free, see notes below)
12 medium shallots, cut in half through the root, tip sliced off, and then peeled from the tip, keeping the root end intact so the shallot halves stay together.
2 cups dry vermouth or dry white wine (see notes below)
2 tablespoons Dijon mustard
2-3 sprigs fresh tarragon
1 cup cherry tomatoes, sliced in half

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Instructions

Equipment: Large, heavy-bottomed skillet or pot with a lid that can go from the stovetop to the oven.

Preheat oven to 375ºF. Pat chicken dry with paper towels and sprinkle with flour, salt and pepper, on both sides.
Melt 2 tablespoons butter in skillet over medium-high heat until foaming. Brown chicken in two batches until golden brown and crisp, 2-3 minutes per side. Set aside.
If pan is dry, add last tablespoon of butter. Lower heat to medium and sauté shallots, stirring occasionally, for 10-12 minutes, until softened and starting to caramelize. Pour in vermouth and scrape bottom of the pan with a wooden spoon, as the wine bubbles, to deglaze and release all the tasty browned bits into the sauce. Let the sauce heat up for 30 seconds, then turn off heat, stir in the mustard, add tarragon sprigs, then chicken and tomatoes, tucking the tomatoes between the pieces of chicken. Cover pan tightly and cook in the oven for 30 minutes.
Remove lid and cook for an additional 20 minutes, until the sauce has thickened and the chicken is cooked through and the skin is crisped and browned (see notes below). Serve hot.

Notes

The best white wine for cooking: Use a wine that’s dry and crisp such as Dry Vermouth, Pinot Grigio or Sauvignon Blanc. Avoid wines that are rich, sweet or oaky which can alter the flavor of your dish.

Make this diary free: Sauté the chicken in light olive oil (not extra virgin) instead of butter. Light olive oil has a higher smoke point than extra virgin olive oil and is better for high heat cooking.

For even crisper skin, at the very end of cooking turn the oven up high and broil for a minute or so, watching carefully to prevent burning.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

Prep Time: 20 min
Cook Time: 75 min
Category: Dinner
Method: Braising
Cuisine: French