Recipe

Braised Chicken With Shallots Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago 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. To make peeling easy, place shall... More Prep:35m Cook:50m Servings:4	Mystic_rive
	chicken shallots garllic mustard wine tomatoes tarragon

Does this look good? Yeah! / Nope

Fans

chefelaine

elgab89

theoldrecl

binky67

shecooks4u

jrt_mom

Ingredients

8 bone-in, skinless chicken thighs (about 2 1/2 pounds total)

Coarse salt and ground pepper

1/4 cup all-purpose flour

2 tablespoons olive oil

1 pound small shallots (about 12), peeled and halved

5 garlic cloves, peeled and halved

1/2 cup dry white wine

3 tablespoons Dijon mustard

1 pint cherry tomatoes, halved

Fresh tarragon leaves, for garnish (optional)

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

chefelaine 1 year, 2 months ago said:
Lovely recipe! High FIVE to ya! :+D

jrt_mom 1 year, 2 months ago said:
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!

elgab89 1 year, 2 months ago said:
JM, another great and flavorful recipe. I love tarragon with chicken - perfect herb for it!

binky67 1 year, 2 months ago said:
Nice recipe and good tip for the shallots too.

Add a Comment