Rishia Zimmern’s Chicken With Shallots
Updated Nov. 21, 2024
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons unsalted butter
- 12to 15 whole medium shallots, peeled
- 2 cups white wine
- 2 tablespoons Dijon mustard
- 2 tarragon sprigs
- 2 cups cherry tomatoes, halved
Nutritional analysis per serving (6 servings)
790 calories; 47 grams fat; 14 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 47 grams protein; 1231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
- Step 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. Set aside.
- Step 3
Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 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 30 minutes.
- Step 4
Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
- Step 5
Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
Private Notes
Comments
This is a great recipe but what makes it even better is to finish it off in the oven which makes the skin crispy instead of mushy.
Regarding the shallots....is "a medium shallot" the 2 halves, or just one half that is found in a normal shallot? This makes a huge difference! I wish the recipe indicated the shallot amount in terms of ounces or cups. My grocery sells them 'whole' which is 2 halves, and some that have split in half already.
I call this the best chicken dish I ever made!!! I did not use so much wine, however, because it seemed like that would make it too sour for our taste. Instead I used a half cup of vermouth and the rest chicken broth. I also used skinless, boneless chicken thighs that I salted, floured and browned. Worked like a dream and it was truly "to die for!" I emailed all my sisters and my mother to alert them to this most incredible recipe!
Try replacing half the shallots with fennel -- rhymes nicely with the tarragon and adds a little more interest to the sauce. Also agree with others that it needs a little acid at the end: lemon in summer and maybe sherry vinegar in fall/winter? And I find that a splash of cream, if I have it on hand, ties everything together even better.
Excellent! For vegans and vegetarians in the group: I subbed extra-firm tofu torn into pieces about the same size as the shallots and treated them like the chicken. They crisped on the outside, and gave the same mouthfeel as chicken. I also used Miyokos butter, which (though not inexpensive) is my go-to non-dairy butter. This recipe still rates 5* even vegan. I also added mushrooms before the shallots and peas with the tomatoes, as suggested by others, just because, though neither is necessary.
This recipe came out too tangy for my taste. I tried to add cream to cut the acidity but the wine had cooked into the shallots. Very bitter and I’m sad because I wanted to love it!