Chicken With Shallots

10 ingredients
7 steps

Ingredients

  • 8 chicken thighs (sub skinless boneless breast cut into tenders)
  • 2 tbs flour
  • 1 tbs kosher salt
  • 1tbs black pepper
  • 2 tbs butter
  • 12 to 15 whole med shallots, peedled
  • 2 c white wine
  • 2tbs Dijon mustard
  • 2 springs tarragon
  • 2 cup cherry tomatoes, halved

Directions

  1. 1
    Rinse chicken, dry, sprinkle with flour salt and pepper, both sides
  2. 2
    Melt butter in large heavy pot or skillet @ med-high
  3. 3
    When butter foams, cook chicken in batches until well browned and crisop. Set Aside
  4. 4
    Add shallots to pot, saute in butter and the chicken druipping untl begin to soften and caramelize, abt 10 to 12 min.
  5. 5
    Add wine to deglaze, stir with large spoon, add mustard, tarragon, return chicken. Cover, turn to low, simmer 30 min.
  6. 6
    Remove lid, allow to reduce and thicken, abt 15 to 20 min
  7. 7
    Add cherry tomatoes, stir lightly and serve

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