Braised Chicken with Shallots
I learned a new trick while making this recipe (thank you Martha Stewart!). If you place several shallots in a bowl of warm water, and soak them for about 15 minutes, the skins will loosen and you can just slip them off with a paring knife. SO easy. I ended up peeling more than I needed so I saved the extra in my fridge for later.
This was very tasty and satisfying - a real "comfort food" kind of dish. I hope you enjoy it as much as I did!
8bone in, skinless chicken thighs (i used skin on...just because i like that) about 2 1/2 lbs.
1/4 call purpose flour
2 Tbspolive oil, extra virgin
1 lbshallots, peeled and halved
5 clovegarlic, peeled and halved
1/2 cdry white wine
3 Tbspdijon mustard
1 ptcherry tomatoes, halved
·fresh tarragon leaves for garnish
How to Make Braised Chicken with Shallots
- Season chicken with salt and pepper; coat with flour, shaking off excess (after seasoning the chicken, I put it in a baggie with the flour and just shake!).
- In a Dutch oven or 5 quart pot with a tight fitting lid, heat oil over medium-high heat. Cook until browned, about 3-4 minutes per side. Set chicken aside and cover with foil.
- Add shallots and garlic; cook, stirring occasionally until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3-5 minutes. Stir in mustard and 1 1/2 C water (I mixed the mustard in with the water before pouring into the pan); bring to a boil.
- Return chicken,bone side down, to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, about 30-35 minutes. Transfer chicken to a plate; tent with foil. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6-8 minutes. Return chicken to pot to re-heat if necessary. Garnish with Tarragon and serve!