rain, rain go away
Yum, what a delicious preparation! The pâté complimented the chicken perfectly as did the white wine sauce. My husband really enjoyed this preparation. It was easy to prepare and had a wonderful complex flavor. May I say, a good option for Mother’s Day.
Another meal I prepared also included poultry, Dijon Chicken with Shallots and White Wine. This recipe was featured in The New York Times Cooking supplement in February 2020, One Pot|Pan|Skillet.
For the recipe you’ll need bone-in chicken thighs, all-purpose flour, kosher salt, freshly ground black pepper, unsalted butter, shallots, white wine, Dijon mustard, fresh tarragon sprigs and cherry tomatoes.
I substituted boneless, skinless chicken breasts for the thighs. I was unable to locate fresh tarragon in my local food store, therefore, I substituted dried tarragon. This recipe also calls for 12-15 shallots, or enough to make 3 cups.
To prepare the dish, the chicken is patted dry with paper towels and sprinkled with salt, pepper and flour. The chicken is sautéed with butter in a frying pan until browned and crisp on both sides. The chicken is removed then the shallots are added until soften and caramelized. The pan is deglazed with wine, Dijon mustard is added, tarragon and lastly the chicken. The pan is covered, flame reduced to low and the meal is simmered for 30 minutes. After 30 minutes, the lid is removed and the sauce reduces until thickened. Once reduced, tomatoes are added and stirred in with the rest of the ingredients. If using bone-in thighs, you may want to crisp the skin under the broiler.
I love the combination of Dijon mustard with tarragon. The dish had wonderful flavors from the Dijon mustard to the tartness of the tomatoes. The tarragon added another level. To accompany the chicken, I served it atop couscous. This was a great one pan meal.
If you’re like me and enjoy the Dijon mustard and tarragon combination, check out the recipe for Grilled Chicken Dijonnaise.
Dijon Chicken with Shallots and White Wine
Adapted by Sam Sifton via Rishia Zimmern via Martha Stewart
New York Times Cooking, “One Pot|Pan|Skillet
February 16, 2020
Time: 1-1/2 hours
Servings: 4 to 6
8 bone-in chicken thighs
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled*
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half
Notes from Mr. Sifton
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.