A quick, easy and delicious one-pan chicken dinner, with a fresh taste from the cherry tomatoes that are added at the very end to maintain the fresh flavour.
6bone-in, skin-on chicken thighs
2tsp.freshly ground black pepper
6 - 8mediumshallotspeeled and halved
2cupscherry tomatoescut in half
Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
Melt the butter in a large, heavy-bottomed pot or skillet, over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Remove and set aside. Remove excess fat, leaving a Tbsp. or so in the pan.
Add the whole shallots to the pot and sauté them in the chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, then add chicken broth, the mustard and tarragon. Return the chicken thighs to the pot and simmer over low heat for 30 minutes, or until sauce is thickened and chicken is cooked (test with a knife near the bone. Juices should run clear and meat should not be pink).
Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!