Chicken Thighs are seared in a pan and cooked in a white wine, mustard and cherry tomato sauce. The sauce is sweet and tangy and its on the lighter and healthier side. It would be good for both a weeknight or weekend meal. The chicken becomes a nice golden brown and is surrounded by bright cherry tomatoes and colorful green basil when served.
We serve this over rice with the extra sauce to make the meal a little more hearty and filling. This meal is best served fresh. It's not one where you want lots of leftovers. You could certainly reheat it for leftovers, but in general I’d recommend planning to cook only what you think you’ll need for one meal. Feel free to toss in extra chicken thighs to serve additional people or make a larger pot of rice to make the meal go further.
Chicken Thighs in a White Wine and Cherry Tomato Sauce
- 4 tbsp olive oil, divided
- 2 cups cherry tomatoes, sliced in half
- 4-5 bone-in skin on chicken thighs
- 2 tbsp flour
- salt and pepper
- 6 shallots, peeled and sliced in half
- 2 cups white wine
- 1 tbsp dijon mustard
- 1 handful fresh basil leaves, optional
- rice for serving, optional
- Bring a large sauté pan to medium high heat and add 2 tbsp olive oil. Places the cherry tomatoes face down and sear for about 5 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 season with salt and pepper.
- In a large sauté pan at medium-high heat and add 2 more tablespoons of olive oil. Add the chicken and cook until browned on both sides. Set aside.
- Add the halved shallots and cook for about 5-10 minutes until caramelized. Add the wine and 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 back in 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.