Chicken with Tomatoes and Shallots

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I am always trying out new recipes and especially new recipes for chicken. This one was part improvisation and part recipe. I love chicken thighs and I had tomatoes in the house and I always have white wine, flour and Dijon mustard in the house. Shopping list was short and I don’t mind cooking with butter ( yes real butter). It was delicious and not difficult at all. Big recommendation on this one. A nice green vegetable or salad would be lovely along with some crusty bread to soak up this delicious sauce.

You can substitute chicken broth for the wine if you don’t want to use wine.

Ingredients:

8 bone-in chicken thighs ( you can use less and just modify the rest of the recipe amounts)

4 Tablespoons flour

2 Tablespoons unsalted butter

1 Tablespoon kosher salt

1 Tablespoon ground black pepper

6-8 large medium to large shallots ,peeled and cut in half or quarters the long way depending on how large the shallots are.

2 cups white wine

2 Tablespoons Dijon Mustard

2 sprigs thyme

2 cups cherry tomatoes, cut in half

Directions:

Pre-heat oven to 375 degrees — you’ll need an oven-proof skillet with lid

Rinse chicken thighs in water, and pat them very very dry with paper towels. I allow the chicken to sit wrapped up in the paper towels while I prep. In a shallow plate place flour with the salt and pepper and stir together. I dredged the chicken through the flour not heavily and shake out any excess flour. The 2 Tablespoons worked well on 4 pieces because that’s what I made for us.

Melt the butter in a large heavy-bottomed pot or skillet set over medium-high heat. When the butter starts to foam up, cook the chicken , in batches if necessary. Cook until well browned and crisp on both sides. Set aside.

Add the shallots to the pot and saute them in the butter until they begin to soften and caramelize, takes approximately 10 – 15 minutes. Add the wine to de-glaze the pot, stir with a large wooden spoon. Add in the mustard and thyme till dissolved, then add the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.

Remove the lid after 30 minutes, and allow the sauce to reduce and thicken for 15 -20 minutes on the stovetop. I added the tomatoes at this point while it sat. I like a little sprinkle of crushed red pepper which I add before serving.

I then placed open pan in oven at 375 degrees for about 10 -15 minutes, it just crisps everything up nicely and it was perfect!

 

 

 

2 responses to “Chicken with Tomatoes and Shallots

  1. Now that looks like a tasty weeknight dinner! Delicious!

  2. Pingback: Chicken with Tomatoes and Shallots | homethoughtsfromabroad626

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