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Braised Chicken with Shallots

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Cook this main ahead of time without compromising flavor. Refrigerate up to two days, then reheat over medium-low, stirring frequently.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2006

Ingredients

  • 8 bone-in, skinless chicken thighs (about 2 1/2 pounds total)
  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 pound small shallots (about 12), peeled and halved
  • 5 garlic cloves, peeled and halved
  • 1/2 cup dry white wine
  • 3 tablespoons Dijon mustard
  • 1 pint cherry tomatoes, halved
  • Fresh tarragon leaves, 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 mustard and 1 1/2 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. Garnish with tarragon, if desired, and serve.

Cook's Notes

To make peeling easy, place shallots in a bowl of warm water, and soak until skins loosen (they'll be wrinkled and cracked), about 15 minutes. Using a paring knife, slip skins off.

Reviews Add a comment

  • ElizParkCoop
    6 JAN, 2013
    Made this for the first time tonight for my family and it was a HUGE hit! The chicken was incredibly tender and the veggies were sweet and the sauce was perfection! I can wait to have company over for dinner to show off this recipe! Amazing!!
    Reply
  • gretchensaunt
    14 APR, 2011
    This is great-have made it for two sets of friends and familyl to great reviews. I added lots of sauteed mushrooms which I did first and then added to shallots and garlic at same time I added the wine. I find the times indicated are a little short - seems to take longer. After the final instructions I put it all in a crock pot and let it stay on either low or warm depending on size of thighs. Taste develops and sauce thickens. Really is better second day! It's akeeper!!
    Reply
  • Yllota
    27 OCT, 2010
    They probably do take longer to cook if they are free range chickens. This is because free range chickens actually use their muscles and thus they develop more and become harder. So when you cook it, it takes longer for the meat to become as tender as regular chicken. Although it probably tastes better =)
    Reply
  • LuckyandTiger1
    2 MAY, 2010
    I made this with free range chicken drumsticks and it took significantly longer to cook and for the chicken to become tender. Does free range chicken take longer (and slower) to cook? I made this previously with regular chicken thighs and they took the time it stated in the recipe. It was very good though.
    Reply
  • vern1978
    18 APR, 2010
    i used honey mustard - this has a very nice taste...My hubby asked me why i didnt make more and my 2 year old actually ate dinner tonight!!!!
    Reply
  • Ruby717
    14 APR, 2010
    @judyk727 By the time it's done cooking it has almost no mustard taste. The sauce has a bit of a tangy flavor, but it mostly tastes like chicken. I just got done eating it, second time I made it. I served it over angel hair pasta as it seemed to be missing something the first time. Very, very good.
    Reply
  • Ruby717
    14 APR, 2010
    @judyk727 By the time it's done cooking it has almost no mustard taste. The sauce has a bit of a tangy flavor, but it mostly tastes like chicken. I just got done eating it, second time I made it. I served it over angel hair pasta as it seemed to be missing something the first time. Very, very good.
    Reply
  • judyk727
    9 APR, 2010
    How strong is the mustard taste in this dish? My husband doesn't care for mustard, so I always hesitate to add when I'm cooking. Can anyone recommend a substitute?
    Reply
  • Axsah
    23 FEB, 2010
    I didn't have any shallots or tomatos, but used small Yukon Gold potatoes and fresh sliced mushrooms - DELICIOUS!!!
    Reply
  • ehiske
    7 MAY, 2009
    I tried this in the slow cooker today. I used chicken breasts cut into large pieces. I salted, peppered, and coated the chicken in flour, cooked in a skillet 3-4 min per side. I made 1 1/2 times the sauce to make sure it didn't burn in the crock pot. I didn't add the tomatoes until about 1-2 hours before eating. I did add that a little honey. I am a big fan of a honey mustard flavor, so after tasting it w/o honey, I decided to add a little. Very tasty, and the chicken was falling apart, YUM!
    Reply