Braised Shallot Chicken Thighs with Burst Tomatoes
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 8 servings
 
Adapted from Everyday Food: Fresh Flavor Fast
ingredients:
  • 8 bone-in, skinless chicken thighs (about 2½ pounds total)
  • Coarse salt and ground pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 pound small shallots (about 12), peeled and halved
  • 5 garlic cloves, peeled and halved
  • ½ cup dry white wine
  • 3 tablespoons honey
  • 4 tablespoons Dijon mustard
  • 1 pint cherry tomatoes, halved
  • Fresh. torn tarragon leaves, to taste and for garnish (optional)
directions:
  1. Season chicken with salt and pepper; coat with flour, shaking off excess.
  2. In a Dutch oven or 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.
  3. Add shallots and garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in honey, mustard and 1½ cups water; bring to a boil.
  4. Return chicken, bone side down, to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, 30 to 35 minutes. Transfer chicken to a plate; loosely tent with aluminum foil to keep warm. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.
Recipe by parsley sage sweet at https://parsleysagesweet.com/2010/03/07/braised-chicken-cheesecake-and-the-winner-of-the-free-lotion/