Caramelized shallots add sweetness to the tang of the mustard and all the ingredients blend together in one pot for a quick and easy dinner!
- 8 bone-in chicken thighs (you can also use boneless, skinless chicken thighs)
- 2 tablespoons flour
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 tablespoons unsalted butter
- 15 whole medium shallots, peeled
- 2 1/2 cups white wine
- 1/2 cup dry vermouth
- 2 tablespoons Dijon mustard
- 2 sprigs tarragon
- 2 cups cherry tomatoes, cut in half.
Lay the chicken thighs on a sheet pan and sprinkle them with the flour, salt and pepper.
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 chicken aside.
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. If you have some really big shallots, cut them in half, so all the shallots caramelize evenly. Every few minutes, give the pan a shake to make sure they are caramelizing evenly on all sides.
When the shallots are all nicely browned, add the wine and vermouth to deglaze the pot, stir with a large spoon, then add the mustard, stir to incorporate the mustard then add the tarragon, tomatoes and chicken thighs.
Cover the pot, turn the heat to low and simmer for 30 minutes.
Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.