Shallots, white wine, Dijon, tarragon and cherry tomatoes jazz up these chicken thighs--while a little bit of flour goes a long way to thicken the sauce in this simple dinner that’s elegant enough to company.
RecipeSavants.comShallots, white wine, Dijon, tarragon and cherry tomatoes jazz up these chicken thighs--while a little bit of flour goes a long way to thicken the sauce in this simple dinner that’s elegant enough to company.Smart Recipes, American Recipes, Chicken Recipes, RecipesChickenAmericanChicken With ShallotsPT1H5MServes 4
Ingredients:
8 Chicken Thighs2 Tablespoons Flour1 Tablespoon Kosher Salt1 Tablespoon Ground Black Pepper2 Tablespoons Unsalted Butter12 Medium Shallots2 Cups White Wine2 Tablespoons Dijon Mustard2 Sprigs Tarragon2 Cups Cherry TomatoesSprinkle chicken thighs with flour, salt and black pepper evenly. In a large, heavy-bottomed pan, melt butter over medium-high heat and cook chicken thighs in batches until browned completely. With a slotted spoon, transfer chicken thighs to a bowl and keep aside. In the same pan, add whole shallots and cook for about 10-12 minutes or until caramelized. Add wine and scrape brown bits from the bottom. Add cooked chicken, tarragon and mustard and stir to combine. Reduce heat to low and simmer, covered for about 30 minutes. Stir and cook, uncovered for about 15-20 minutes. Stir in cherry tomatoes and serve.