Braised Chicken With Shallots
From mystic_river1 15 years ago
- 50 minutes to make
- Serves 4
This is wonderfully aromatic and tasty dish. A family or company pleaser.Cook this main dish ahead of time without compromising flavor. Refrigerate up to two days, then reheat over medium-low, stirring frequently. Read more To make peeling easy, place shallots in a bowl of warm water, and soak until skins loosen (they'll be wrinkled and cracked), about 15 minutes. Using a paring knife, slip skins off. See less
Ingredients
- 8 bone-in, skinless chicken thighs (about 2 1/2 pounds total) shopping list
- coarse salt and ground pepper shopping list
- 1/4 cup all-purpose flour shopping list
- 2 tablespoons olive oil shopping list
- 1 pound small shallots (about 12), peeled and halved shopping list
- 5 garlic cloves, peeled and halved shopping list
- 1/2 cup dry white wine shopping list
- 3 tablespoons Dijon mustard shopping list
- 1 pint cherry tomatoes, halved shopping list
- fresh tarragon leaves, for garnish (optional) shopping list
How to make it
- Season chicken with salt and pepper; coat with flour, shaking off excess.
- In a Dutch oven or 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.
- Add shallots and garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes.
- Add wine; cook until evaporated, 3 to 5 minutes.
- Stir in mustard and 1 1/2 cups water; 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, 30 to 35 minutes.
- Transfer chicken to a plate; loosely tent with aluminum foil to keep warm.
- Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. Return chicken to pot; reheat if necessary.
- Garnish with tarragon, if desired, and serve.
The Rating
Reviewed by 11 people-
Lovely recipe! High FIVE to ya! :+D
chefelaine
in Muskoka loved it
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Saved! I like the idea of refrigerating and having it the next day. Some of my recipes taste better the next day when all the ingredients have incorporated. Thanks Joymarie!
jrt_mom
in Metro Manila loved it
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JM, another great and flavorful recipe. I love tarragon with chicken - perfect herb for it!
elgab89
in Toronto loved it
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