Wednesday, March 24, 2010

Braised Chicken with Shallots

Posted By on Wed, Mar 24, 2010 at 2:01 PM

This recipe for Braised Chicken with Shallots comes from the Martha Stewart Living Magazine cookbook Everyday Food: Fresh Flavor Fast.

Yes, the dish was fresh ... but it wasn't flavorful, and it wasn't fast.

I felt it needed a "kick" of some sort because it turned out slightly bland. Not sure what would have been good. Perhaps honey? Or some sort of spice. It was just a so-so dish. I don't think I'll be making this again, but hey, if you like shallots more than a fat kid likes cake, then go for it.

click to enlarge chicken

click to enlarge ingred

Braised Chicken with Shallots

From Everyday Food: Fresh Flavor Fast


8 bone-in, skinless chicken thighs (about 2 1/2 pounds total)

Coarse salt and ground pepper

1/4 cup all-purpose flour

2 tablespoons olive oil

1 pound small shallots (about 12), peeled and halved

5 garlic cloves, peeled and halved

1/2 cup dry white wine

3 tablespoons Dijon mustard

1 pint cherry tomatoes, halved

Fresh tarragon leaves, for garnish (optional)


1.Season chicken with salt and pepper; coat with flour, shaking off excess.

2.In a Dutch oven or 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.

3.Add shallots and garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in mustard and 1 1/2 cups water; bring to a boil.

4.Return chicken, bone side down, to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, 30 to 35 minutes. Transfer chicken to a plate; loosely tent with aluminum foil to keep warm. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.

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