Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Poultry

Chicken with shallots by Doug Richardson serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken and shallots. An adapted Martha Stewart recipe.

Ingredients:

8 thighs

Chicken

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.

Categories:

Main Dishes
Poultry