Braised Chicken with Shallots

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chickenwithshallots_sm.jpgSlow simmered chicken in white wine and mustard sauce with tomatoes. Yellow onions can be substituted for the expensive shallots. Serve over rice.

8 bone-in, skinless chicken thighs (about 2 1/2 pounds total) (or 4 chicken thighs and 2 chicken breasts)
Coarse salt and ground pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 pound small shallots (about 12), peeled and halved (or 2 yellow onions, cut in wedges)
5-8 garlic cloves, peeled and halved
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 pint cherry tomatoes, halved
chopped fresh rosemary and sage, ~1/2 T each
Fresh tarragon leaves, for garnish (optional)
Season chicken with salt and pepper; coat with flour, shaking off excess.
In a Dutch oven or 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.
Add shallots and garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in mustard, fresh herbs, and 1 1/2 cups water; bring to a boil.

Return chicken, bone side down, to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, 30 to 35 minutes. Transfer chicken to a plate; loosely tent with aluminum foil to keep warm. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.
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