Chicken Thighs with Shallots and Tomatoes

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Here is a simple, excellent one-pot recipe for an easy feast, full of rich flavor, with a sauce that you’ll be drooling over. The original recipe (adapted from Sam Sifton for NYTimes Cooking) indicated the process took 1 hour and 15 minutes. In actuality, it took us over 2 hours, so not exactly a weeknight option for those with a busy schedule.

Anyway, it is worth the time because we loved the crispy skin, jammy shallots and delicious sauce. Speaking of shallots, unless you have small ones, do yourself a favor and cut them in half lengthwise, otherwise the chicken thighs are done before the shallots are soft enough.

This main entrée can be served with egg noodles (our choice), mashed potatoes or crusty bread to mop up the sauce. An additional side salad makes a fresh accompaniment.

Chicken Thighs with Shallots and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. kosher salt
  • 1 Tbsp. black pepper
  • 2 Tbsp. unsalted butter
  • 12 to 15 whole medium shallots, peeled, cut in 1/2 lengthwise
  • 2 cups white wine
  • 2 Tbsp. Dijon mustard
  • 2-4 tarragon sprigs, more for garnish
  • 2 cups cherry tomatoes, halved

Directions

  1. Pat the chicken thighs very dry with paper towels. Sprinkle poultry with salt and pepper. Add flour to a plastic or paper bag, insert chicken thighs 4 at a time ,and shake until thoroughly coated. Repeat with remaining 4 thighs.
  2. 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 aside. (If your pan is not large enough to hold all 8 without squeezing them in, brown in 2 batches.)
  3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. (Depending on the size of your shallots, this step could take longer.) Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
  4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

http://www.lynnandruss.com

Recipe from Andrew and Rishia Zimmern, adapted by Sam Sifton for NYTimes Cooking

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