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
- Place the chicken thighs on a plate. Sprinkle the flour, salt and pepper mixture over them.
- 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.
- 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.
- 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.
- Remove the lid, increase the heat slightly, and allow the sauce to reduce and thicken, 15 to 20 minutes.
- Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
One Year Ago: