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Rishia Zimmern’s Chicken With Shallots

Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots

American90 minhard4 servings
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Rishia Zimmern’s Chicken With Shallots

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoon sall-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoon sunsalted butter
  • 12 to 15 whole medium shallots, peeled
  • 2 cup swhite wine
  • 2 tablespoon sDijon mustard
  • 2 tarragon sprigs
  • 2 cup scherry tomatoes, halved

Instructions

  1. Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
  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.
  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.
  4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

Tips

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.

Rishia Zimmern’s Chicken With Shallots · Dinner Match Lab | Dinner Match Lab