Mustard Chicken with Shallots

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My husband and I LOVE mustard chicken. I am surprised that we don’t eat it once a week! We ate this delicious version with roasted asparagus and rice to soak up the sauce. Crusty bread would also be nice.  This recipe was adapted from the New York Times. I substituted boneless, skinless chicken thighs and, therefore, also altered the cooking times. A wonderful one-pot meal!

Yield: 4 servings

  • 10 boneless, skinless chicken thighs
  • 2 tablespoons flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 15 whole medium shallots, peeled
  • 2 cups white wine
  • 2 tablespoons Dijon mustard
  • 2 sprigs tarragon
  • 2 cups grape or cherry tomatoes, cut in half
  1. Place the chicken thighs on a plate. Sprinkle the flour, salt and pepper mixture over them.
  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, about 3 to 5 minutes per side. Set aside.
  3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften, caramelize, and darken, approximately 5 to 8 minutes.
  4. 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 25 minutes.
  5. Remove the lid, increase the heat slightly, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  6. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

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One Year Ago:

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About thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, and Martha Stewart Living.

19 responses to “Mustard Chicken with Shallots

  1. I’m with you and your husband on this, mustard chicken is the best. How funny that one year ago your post was mustard chicken ha!! This recipe looks fantastic, can’t wait to try it!

  2. Looks and sounds delicious! Love the burst of color the tomatoes supply!

  3. Naomi Walsh

    This is going to be on my dinner table next week…thanks for the recipe !

  4. Brook, I’m sure you’ve already been recognized, cause your blog is awesome, but I nominated you for the Liebster Award! Check it out here: http://lepetitartichaut.com/2014/05/01/im-blushing-the-liebster-award/ :)

  5. angenette

    So beautiful…I love your addition of cherry tomatoes. This looks tasty.

  6. I had an early dinner and am hungry again now after reading your post! I’ve never made mustard chicken before and need to try it soon!

  7. Oh wow! this chicken looks really yummy!

  8. Oh I saw this recipe too in the NYT and have been wanting to try it! Yours looks delicious. Thx for reminding me :)

  9. Stephanie @ The Cozy Cook

    This looks sooooooooo good, I’m definitely trying it!!! 😀

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