Rishia Zimmern’s Chicken With Shallots
Updated November 20, 2024
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- 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
12 to 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 (4 to 6 servings)
31 grams carbs; 262 milligrams cholesterol; 790 calories; 19 grams monosaturated fat; 9 grams polyunsaturated fat; 14 grams saturated fat; 47 grams fat; 6 grams fiber; 1231 milligrams sodium; 47 grams protein; 13 grams sugar
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!
Someone asked a while back about the shallots—they’re expensive where they live and or they couldn’t get that many? Could not find this comment to respond to but here to say that the number of shallots in this recipe is nuts. 3-5 is plenty. You do not need all those shallots to get a decent flavor. Just use a few, it will still be very good.
I love this recipe and I make it a little bit different every time. I use a gluten-free flour, all-purpose flour. Sometimes I use bone-in and sometimes I use boneless. Always add kale when I'm adding the tomatoes - plus extra tomatoes - to make it healthier and lots of garlic
Grocer gave me bl, sl chicken thighs by mistake, and the dish lacked the deep chicken flavor as a result. Also had to add more butter while sauteing since it lacked in chicken fat. It was still very tasty though. I put the flour, S&P, plus some paprika in a ziploc and tossed the chicken. I would add more salt next time. I added mushrooms (cooked them just before the shallots then set aside). Served with some rice and crusty bread. Yummy, but more of a weekend endeavor.