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.
