This is one of those meals that makes for a nice Sunday evening dinner. The chicken becomes a nice golden brown and is surrounded by bright cherry tomatoes and colorful green basil. It is ooo and aah worthy, so serve it up family style in one large dish at the center of the table for all to see.
- 8 bone in chicken thighs
- 2 tbsp flour
- 2 tbsp butter
- 12 to 15 whole medium shallots, peeled and halved
- 2 cups white wine
- 2 tbsp Dijon mustard
- 2 cups cherry tomatoes
- 1 handful fresh basil leaves
- olive oil
- salt and pepper
- Drizzle olive oil in a nonstick pan and heat to medium high. Carefully slice the cherry tomatoes in half, keeping the juices intact. Places the cherry tomatoes face down and sear for about 5 to 10 minutes in the pan. The idea is to seal off the bottom of the tomatoes to keep in the juices, leaving you with a sweet and juicy bite later. Carefully remove from the pan and set aside.
- Coat the chicken thighs in a thin layer of flour and sprinkle with salt and pepper.
- In a very large sauté pan, heat to medium-high and add the butter (you can also use olive oil for a healthier alternative). Add the chicken and cook until nicely browned on both sides. If needed, cook the chicken in two batches. Set aside.
- Add the halved shallots and cook for about 10 minutes until caramelized. Add the wine then the mustard and stir to combine. Season with salt and pepper. Add the chicken and cook for about 15-20 minutes with the lid on.
- Remove the lid and allow the sauce to thicken for another 10 minutes, or until the chicken is cooked through and the sauce is at the thickness that you prefer.
- Add the cherry tomatoes and stir lightly to combine with the sauce. Lastly, add some torn fresh basil to the top and serve.
This recipe was adapted from the NYTimes Recipe, Rishia Zimmern’s Chicken with Shallots. You can adjust the amount of the recipe depending on how many people you are serving by reducing (or increasing) the number of chicken thighs. There’s not much need to reduce the other ingredients, as everyone can always go for some more cherry tomatoes and extra sauce.
We served this over rice with the extra sauce to make the meal a little more hearty and filling. One last tip, this meal is best served fresh. So while of course you can have some for leftovers, I’d recommend planning to cook only what you think you’ll need for one meal.