Trouble With Toast

Recipe: Braised Chicken with Shallots | November 22, 2010

My love for chicken thighs is well-documented, so it should come as no surprise that I dog-eared this recipe from Fresh Flavor Fast for a dinner last week.  This is a relatively quick braise, so you can certainly tackle this meal on a weeknight (as I did).  I was a little surprised that there was no butter in the recipe, but the sauce was plenty thick and rich on its own, between the Dijon mustard and the time in the pot.  I served this with homemade baguettes, which were essential in soaking up all of the delicious juices – but you could certainly opt for potatoes, rice, pasta, or some other variety of starch.  The cookbook suggested that this dish was better the next day, but I loved it the most right after it was served the first time.  Yum!

  • 8 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 1 pound shallots, peeled and halved
  • 5 garlic cloves, peeled and halved
  • 1/2 cup dry white wine
  • 3 tablespoons Dijon mustard
  • 1 pint cherry tomatoes, halved

Season chicken with salt and pepper.  Coat with flour, shaking off excess.

In a Dutch oven or 5-quart pot with tight-fitting lid, heat oil over medium-high.  Cook chicken until browned, 3-4 minutes per side.  Remove and set aside.

Add shallots and garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes.  Add wine; cook until evaporated, 3-5 minutes.  Stir in mustard and 1 1/2 cups water and 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, 30-35 minutes.  Transfer chicken to plate and keep warm.  Add tomatoes to pot, season with salt and pepper.  Cook on high until sauce is thickened, 6-8 minutes.  Reduce heat to medium low and return chicken to pot.  Cook until heated through.  Serve.

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