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 2-4
4 boneless skin-on chicken thighs or 2 boneless skin-on chicken breasts cut into 4 pieces
1 tablespoons flour
1/2 tablespoon kosher salt
1/2 tablespoon ground black pepper
2 tablespoons unsalted butter
6 to 8 whole medium shallots, peeled
1 cup white wine
1 1/2 cups chicken stock
1 tablespoon Dijon mustard
2 sprigs tarragon
1 cups cherry tomatoes, cut in half
1 teaspoon cornstarch
1 package egg noodles
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 chicken 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 and 1 cup chicken stock. 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.
While the chicken is finishing, cook the egg noodles according to the the package directions.
In a small bowl, mix together 1 teaspoon of cornstarch and 1/2 cup chicken stock. Remove the lid from the chicken, turn the heat to high and add cornstarch mixture. Bring to a boil until thickened and then turn to low heat.
Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately on top of the egg noodles.