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Chicken with shallots
by Doug Richardson
serves: 2
  Chicken and shallots. An adapted Martha Stewart recipe.
Ingredients:
  8 thighs   Chicken
  14   Shallots
  2 cups   White wine
  2 tbls   Dijon mustard
  2 sprigs   Tarragon
  2 cups   cherry tomato
    flour
    salt
    pepper
    butter
Directions:
  PREPARATION

1.
Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
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.
3.
Add the 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.
4.
Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
5.
Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.