Chicken with shallots
by Irene Vlach
Ingredients
- 8 cuisses de poulet, Bone-in, skin-on
- 2 Tbsp farine
- 1 Tbsp sel
- 1 Tbsp poivre
- 2 Tbsp beurre
- 12-15 echalottes, medium
- 2 cup vin blanc
- 2 Tbsp dijon
- 2 estragon, sprigs
- 2 cup cherry tomatoes, en 2
Instructions
Pat the chicken thighs very dry with paper towel., Sprinkle the flour, salt and pepper over the chicken.
Melt the butter in a large skillet over medium-high heat. When the butter foams, cook the chicken, in batches if necesaary, until well browned and crisp on all sides. Set aside. Add the whole peeled 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 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'
Remove the lid and allow the sauce to reduce and thicken, 15-20'. Add the
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