Ah, chicken thighs—such an underrated hero in the poultry world, right? There’s something about the way they soak up flavor, like a sponge, that makes them irresistible. Picture this:
tender, juicy chicken thighs enveloped in a sticky, sweet, and garlicky glaze that glistens like the morning dew. It’s a dish that makes you wonder if you’ve ever truly appreciated the magic of honey and garlic together.
Steps
- Dry the chicken thighs thoroughly with paper towels and coat them with flour, salt, and pepper.
- In a large pot or skillet, melt butter over medium-high heat. Brown the chicken on all sides until crisp, then set aside.
- Sauté the whole shallots in the pot until they soften and caramelize, about 10 to 12 minutes.
- Deglaze the pot with white wine, then add Dijon mustard and tarragon. Return the chicken to the pot, cover, and simmer on low heat for 30 minutes.
- Remove the lid and allow the sauce to reduce and thicken for 15 to 20 minutes.
- Add the halved cherry tomatoes, stir gently, and serve the dish immediately.
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 sprigs of tarragon
- 2 cups cherry tomatoes, halved
Nutritional Values
Calories: 4740 | Fat: 282g | Saturated Fat: 84g | Trans Fat: N/A | Monounsaturated Fat: N/A | Polyunsaturated Fat: N/A | Carbohydrates: 186g | Dietary Fiber: 36g | Sugars: 78g | Protein: 282g | Sodium: 7386mg
FAQ
- Can I substitute the wine in the recipe?
- Yes, you can substitute the wine with a combination of dry vermouth and chicken broth if you prefer. This can help reduce the sourness that might come from using too much wine.
- What is meant by a ‘medium shallot’ in the recipe?
- A medium shallot typically refers to the whole shallot, which consists of two halves. If you’re unsure, measuring by weight or volume, such as ounces or cups, can provide more accuracy.
- Is it necessary to use bone-in, skin-on chicken thighs?
- While the recipe calls for bone-in, skin-on chicken thighs to enhance flavor and texture, you can use skinless, boneless thighs if preferred. Just ensure you salt, flour, and brown them adequately.
- How can I make the chicken skin crispier?
- To achieve a crispier chicken skin, consider finishing the dish in the oven after cooking on the stovetop. This can help prevent the skin from becoming mushy.
- Can the recipe be modified for a different serving style?
- Certainly! Many people enjoy serving this dish with egg noodles to soak up the rich sauce. Alternatively, jasmine rice can be used, though egg noodles are often preferred.
Tips
- For an extra crispy skin, finish cooking the chicken in the oven after browning it on the stovetop. This will prevent the skin from becoming soggy.
- If you find the dish too sour with the full amount of wine, consider using a mix of half a cup of vermouth and the rest chicken broth for a balanced flavor.
- When adding the cherry tomatoes, do so in the last 10 minutes of cooking to allow them to soften slightly and release their juices into the sauce.
- Don’t skip the tarragon, as it adds a distinct flavor that enhances the dish. Consider serving it with egg noodles or jasmine rice to soak up the delicious sauce.
Equipment
- Large heavy-bottomed pot or skillet – If someone doesn’t have a suitable pot or skillet for browning and simmering, they might consider purchasing one.
- Tongs – Useful for turning chicken pieces while browning.
- Large spoon – A sturdy spoon for stirring, especially one that can withstand high heat.
