Rishia Zimmerns Chicken With Shallots Recipe - Food

Here is a easy, terrific one-pot recipe for a midweek dinner party, full of rich taste, with a sauce that you won't need to waste. It got here to the instances via the twitter account of andrew zimmern, who eats bugs on television because the host of “bizarre foods” at the travel channel but lives a sedate existence back domestic in minnesota while he’s no longer operating, which is not regularly. His spouse, rishia zimmern, tailored it from martha stewart, and he placed it on the social network: “brown 8 thighs, 3 c shallots. Add wine, tarragon, dijon, sim 30 min blanketed. Take away lid, lessen. Add 2c reduce cherry toms.” we’ve been messing round with that ever considering the fact that, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.

PREPARATION

Step 1
Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.

Step 2
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.

Step 3
Add the whole shallots 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. Cover the pot, turn the heat to low and simmer for 30 minutes.

Step 4
Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.

Step 5
Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

INGREDIENTS

8 bone-in chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half.