Braised Chicken Thighs With Shallots & Wine | Dorothy Lane Market
Dorothy Lane Market

Braised Chicken Thighs With Shallots & Wine

PREP TIME 20 mins
COOK TIME 1 hr
SERVINGS 5
Chef Carrie Walters
  • POSTED Dec 28th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 8 bone-in, skin-on chicken thighs
  • 2 Tbsp all-purpose flour
  • 1 Tbsp Kosher salt
  • 1 Tbsp black pepper
  • 2 Tbsp butter
  • 12 whole shallots, peeled
  • 2 cups white wine
  • 2 Tbsp DLM Dijon Mustard
  • 2 tarragon sprigs
  • 2 cups cherry tomatoes, halved

INSTRUCTIONS

1
Season chicken generously with salt and pepper. Dust lightly with flour and shake off the excess.
2
Melt butter in a large, heavy-bottomed pot or skillet that's set over medium-high heat. Sauté chicken in batches if necessary, until well-browned and crisp on all sides. Set aside.
3
Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes.
4
Add wine to deglaze the pot, scraping up any of the browned bits with a spoon and then add mustard and tarragon.
5
Add chicken back to the pan, skin side up. Simmer covered over low heat for 30 minutes.
6
Remove lid and add in cherry tomatoes. Continue to simmer uncovered allowing the sauce to reduce a little. Season to taste.

Reviews

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Jan 20th 2022

Absolutely delicious and incredibly easy to make.

- Karen

Braised Chicken Thighs With Shallots & Wine

PREP TIME 20 mins
COOK TIME 1 hr
SERVINGS 5

INGREDIENTS

  • 8 bone-in, skin-on chicken thighs
  • 2 Tbsp all-purpose flour
  • 1 Tbsp Kosher salt
  • 1 Tbsp black pepper
  • 2 Tbsp butter
  • 12 whole shallots, peeled
  • 2 cups white wine
  • 2 Tbsp DLM Dijon Mustard
  • 2 tarragon sprigs
  • 2 cups cherry tomatoes, halved

INSTRUCTIONS

1
Season chicken generously with salt and pepper. Dust lightly with flour and shake off the excess.
2
Melt butter in a large, heavy-bottomed pot or skillet that's set over medium-high heat. Sauté chicken in batches if necessary, until well-browned and crisp on all sides. Set aside.
3
Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes.
4
Add wine to deglaze the pot, scraping up any of the browned bits with a spoon and then add mustard and tarragon.
5
Add chicken back to the pan, skin side up. Simmer covered over low heat for 30 minutes.
6
Remove lid and add in cherry tomatoes. Continue to simmer uncovered allowing the sauce to reduce a little. Season to taste.

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