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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rishia Zimmern's Chicken With Shallots Recipe

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This recipe for Rishia Zimmern's Chicken With Shallots is from Cooking Cousins , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 bone in chicken thighs
2 tbsp. flour
1 tbsp. kosher salt
1 tbsp. ground black pepper
2 tbsp. unsalted butter
12-15 whole medium shallots, peeled
2 cups white wine
2 tbsp. Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half
Directions:
Directions:
Rinse chicken in water, pat very dry with paper towels Sprinkle them with flour, salt and pepper.
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.
Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approx. 10-12 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 to the heat to low and simmer for 30 minutes. Remove the lid, and allow the sauce to reduce and thicken 15-20 minutes.
Add cherry tomatoes to the pot, stir lightly to combine and serve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1-1/2 hours
Personal Notes:
Personal Notes:
This is a fine chicken recipe especially with fresh shallots from the farm stand. It was highly recommended in the New York Times.

 

 

 

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