INGREDIENTS
4 bone-in (or boneless) chicken thighs
1 tablespoon flour
1/2 tablespoon kosher salt
1/2 tablespoon ground black pepper
1 tablespoon unsalted butter
6-8 whole medium shallots, peeled
1 cup quartered white mushrooms
1 cup white wine
1 tablespoon Dijon mustard
1 sprigs tarragon
1 cup chiceren stock (or water is fine)
1 cup cherry tomatoes, cut in half.
PREPARATION
Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper. (or put flour, S & P in a plastic bag, add chi pieces and shake to lightly coat them)
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 and mushrooms 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. Stir. Add some chicken stock to just barely cover it all. Cover the pot, turn the heat to low and simmer for 30 minutes. (or put into a 325 oven 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. (I added the tomatoes to the pot during the sauce thickening, some split and that works)
Have bread on the side to dip in the sauce. Oh wow, amazing.
