Ingredients

The following ingredients have 4 Servings
  • 6 boneless chicken thighs*
  • 1 teaspoon coarse Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 4 strips thick bacon (, cut into 1/2 inch pieces)
  • 15 shallots (, peeled and ends trimmed)
  • 2 cups white wine
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh tarragon leaves (, coarsely torn )
  • 2 tablespoons unsalted butter (, melted)
  • 2 tablespoons flour
  • 2 cups cherry tomatoes (, halved)
  • 2 tablespoons chives (, chopped)
  • Pasta or rice for serving

Instruction

  • Preheat the oven to 300°F.
  • Pat the chicken thighs dry with a paper towel. Season with the salt and pepper. Set aside.
  • In an ovenproof skillet, heat the olive oil over medium-high heat. When hot, add chicken thighs, browning well on both sides, approximately 4 minutes on each side. They will not be fully cooked. Remove to a plate and set aside.
  • In the same pan, without wiping, add cut bacon. Cook until browned and crispy. Remove using a slotted spoon, reserving bacon fat in the pan.
  • Reduce heat to medium and add the shallots to the hot skillet. Caramelize, turning over so often for 15-20 minutes or until the exteriors are browned and soft.
  • Add the chicken back to the pan and deglaze with white wine. Add the Dijon mustard and tarragon, stirring into the sauce as best you can.
  • Cover with a lid or a sheet of aluminum foil and transfer to hot oven. Braise for 30 minutes or until chicken registrars at 165°F.
  • When about to remove, stir together the melted butter and flour to make a paste.
  • Remove skillet from the oven and return to the stove over low heat. Dollop the butter paste into the sauce, using a fork to whisk in the little pockets. Sauce will start to thicken. Spoon over chicken and shallots.
  • Add the tomatoes, tossing with sauce as well. Heat for 3-4 minutes allowing for the tomatoes to heat, but not actually cook.
  • Serve over rice or paste and garnish with the chives.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!