- 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)
- Season chicken with salt and pepper; coat with flour, shaking off excess.
- 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.
- 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.
- 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.
Cook ahead of time without compromising flavor. Refrigerate up to two days, then reheat over medium-low, stirring frequently.
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.