Shallot ChickenDescriptionInspired years ago by a five-ingredient recipe in a supermarket magazine, my wife tweaked and perfected this recipe and it's a family favorite. Our son calls it his favorite meal. When Meyer lemons are in season I stir in a scant quarter cup of the juice during last few seconds of cooking as my little addition. Even when not in season some of you might like to season with some fresh lemon at the end of cooking time. I think it's the affinity for citrus that make the tarragon and chicken beg for a threesome.
Ingredients
InstructionsSeason chicken with salt and pepper and dredge in the flour. Place oil in a wide large pot over medium heat. When very hot add thighs, skin side down. Brown well on both sides. Reserve chicken to plate and add shallots and tarragon to pot. Stir, cooking until shallots are starting to caramelize and are glassy. Add wine, cook, boiling for several minutes, add chicken and mustard and cover. Lower heat to maintain simmer and cook for 20 minutes. Remove lid and at a strong simmer cook until liquid is at sauce consistency. Add tomatoes (and lemon if desired) and cook for several minutes more, season and serve garnishing with minced tarragon.
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