Mustard Chicken with Shallots

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.

One Year Ago:

• Mustard Chicken
• White Chicken Pot Pie with Biscuits

About Josette@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, Bon Appetit, and Martha Stewart Living. Enjoy!

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