Chicken with shallots

Another from originally from the New York Times. This starts with bone-in chicken thighs (and let’s face it, if you are cooking chicken then bone-in is the only way to get something lovely) and uses a traditional white wine, shallot, and tarragon.

I’ve modified the original (in italics) where I thought it made more sense.

Chicken shallots, mid-cooking

Ingredients

  • 8 bone-in chicken thighs
  • 2 tablespoons flour
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons unsalted butter
  • 12 to 15 whole medium shallots, peeled
  • 2 cups white wine
  • 2 tablespoons Dijon mustard
  • 2 sprigs tarragon
  • 2 cups cherry tomatoes, cut in half.

Directions

  1. Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper. (they don’t need to be bone dry, don’t obsess about this part)
  2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
  3. Add the whole shallots (some shallots are too big, I chopped those in half) to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 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.  Put the chicken into the oven, uncovered, until the meat is done.
  4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

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