Ingredients

8 chicken thighs

2 Tbsp flour

1 Tbsp kosher salt

1 Tbsp ground black pepper

2 Tbsp unsalted butter

12-15 whole medium shallots, peeled and quartered

2 cups white wine

2 Tbsp Dijon mustard

2 sprigs tarragon

2 cups cherry tomatoes, halved

Preparation

  1. Sprinkle flour, salt and pepper over the chicken thighs.
  2. Melt the butter in a large, heavy-bottoms 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.
  3. Add the shallots to the pot and saute them in the butter and chicken fat until they begin to soften and caramelize, about 10-12 minutes. Add the wine to deglaze the pot, stir and 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, 15-20 minutes.
  5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.