Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Carla Gonzalez-Hart. |
from
Andrew and Rishia Zimmern, by way of Martha
Stewart
submitted
by Irene Tibbits
serves
4 to 6
8 bone-in chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half
Rinse chicken thighs in
water, and pat them very dry with paper towels. Sprinkle over them the flour,
salt and pepper.
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.
Add the whole shallots to
the pot and sauté them in the butter and chicken fat until they begin to soften
and caramelize, approximately 10 to 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 minutes.
Remove the lid, and allow
the sauce to reduce and thicken, 15 to 20 minutes.
Add the cherry tomatoes
to the pot, stir lightly to combine and serve immediately.
No comments:
Post a Comment