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Chicken with shallots, white wine and dijon

Wow, this was better than expected. 

With only a few ingredients. this one pot wonder didn’t disappoint. The only chopping required was halving a few cherry tomatoes. Thanks Andrew Zimmern!

The recipe is simple to double or triple, but as written is perfect for a cozy dinner for 2.

Chicken with shallots, white wine and dijon – Serves 2

INGREDIENTS

bone-in, skin on chicken thighs
tablespoons flour
1/2 tablespoon kosher salt
1/2 tablespoon ground black pepper
tablespoons unsalted butter
6 to 8 whole medium shallots, peeled
cup white wine
tablespoon Dijon mustard
sprigs tarragon
cups cherry tomatoes, cut in half
1 teaspoon tapioca flour
2 teaspoons water

INSTRUCTIONS

Pat chicken thighs very dry with paper towels. Sprinkle over them the flour, salt and pepper.

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 Chicano aside on a plate.

In the same pot, add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 5 to 6 minutes. Skim off all but 3 tablespoons of the fat. Add the wine to deglaze the pot, whisk any brown bits off the bottom, then whisk in the mustard. Add the sprigs of tarragon and the chicken thighs to the pot. Cover the pot, turn the heat to low and simmer for 30 minutes.

Remove the lid, and allow the sauce to reduce and thicken, 15 minutes. Or add a little tapioca flour mixed with water to tighten up the sauce quickly.

Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

 

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