Braised Chicken with Shallots and Mustard Wine Sauce

Name: Braised Chicken with Shallots and Mustard Wine Sauce
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 8 whole bone-in, skin-on chicken thighs, trimmed of excess skin and fat (see photos in the post); 2 tablespoons all-purpose flour; 2 teaspoons kosher salt; 1 tablespoon freshly ground black pepper; 2-3 tablespoons unsalted butter (use light olive oil for dairy free, see notes below); 12 medium shallots, cut in half through the root, tip sliced off, and then peeled from the tip, keeping the root end intact so the shallot halves stay together; 2 cups dry vermouth or dry white wine (see notes below); 2 tablespoons Dijon mustard; 2-3 sprigs fresh tarragon; 1 cup cherry tomatoes, sliced in half

Instructions

Prep:20minCook:1h 15min

A simple yet outstanding recipe for braised chicken thighs with shallots and Dijon mustard wine sauce. Cooked in one pot. Adapted from a New York Times Recipe

Updated at: Mon, 25 Aug 2025 02:53:32 GMT