I’m not taking credit for this recipe. Or any of my other “occasional recipes,” for that matter. They each originated elsewhere: I am not a creative cook, just a good follower and dumber-down of recipes. So this one came from a recent New York Times Magazine. But I feel all right putting it out here because, as Sam Sifton notes in the article that includes it, the recipe originally came from a Martha Stewart magazine and went through several tweakings to become “Rishia Zimmern’s Chicken with Shallots.” And it went through a couple more when I made it, to become “Not Exactly Rishia Zimmern’s But Still Chicken with Shallots.” Or, since it includes cherry tomatoes, which, until I discovered the Kumato (oh, wow!) had been the only tomato I could bear to look at during the winter, maybe “Chicken with Shallots and Cherry Tomatoes.”
So here, from Martha to Rishia to Sam to me to you!
Chicken with Shallots and Cherry Tomatoes
8 chicken thighs
a little flour
kosher salt and freshly ground black pepper
2 Tsp. unsalted butter
8-12 small shallots, peeled but left whole
2 c. white wine
2 Tbsp. Dijon mustard
2 sprigs fresh tarragon or 1/4 tsp. dried
2 cups cherry tomatoes, halved
1--Rinse chicken thighs, pat dry, and sprinkle with flour, salt, and pepper.
2--Melt butter in large skillet or heavy pot. When the butter foams, cook chicken until well browned and crisp. You may need to do this in batches so the pieces aren’t too crowded to brown.
3--Remove chicken pieces and set aside. Add shallots to pan until they begin to soften and caramelize, about 10-12 minutes. Deglaze the pan with wine and add mustard, tarragon, and the chicken. Cover the pot and simmer 30 minutes.
4--Remove lid and allow sauce to reduce 10 minutes. Add tomato halves and cook another 5-10 minutes.
A salad and warm fresh bread works well. I made baked apples for dessert, as, hopefully a little good-bye to winter.