Wednesday, October 27, 2010

Mustardy Braised Chicken

1/4 cup all-purpose flour
4 bone-in, skinless chicken thighs (1 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon olive oil
5-6 small shallots, peeled and halved lengthwise*
4 garlic cloves, halved lengthwise
1/2 cup dry white wine (optional)
3 tablespoons Dijon mustard
1 1/2 cups chicken stock (or water)
1/2 pint cherry or grape tomatoes, halved
1/4 cup finely-chopped parsley

Place flour in a shallow bowl. Pat the chicken dry with paper towels. Season on both sides with salt and pepper and dredge in flour, turning to coat and shaking off excess.

In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Transfer to a plate. If necessary, cook the chicken in batches - whatever you do, don't crowd the pan.

Add shallots/onions and garlic to pot; cook, stirring occasionally, until slightly softened and golden brown, about 3-5 minutes. Add the wine (if using) and cook until nearly evaporated. Stir in the mustard and stock, and bring the sauce to a boil.

Return chicken, bone side down, to pot, nestling them into the sauce. Reduce heat to a simmer. Cover the pan and cook until chicken is tender and cooked through (juices should run clear when pierced), 25 to 35 minutes. Transfer chicken to a plate, leaving the rest of the stew behind.
Add tomatoes and 3/4 of the parsley to pot; season with salt and pepper. Cook the mixture over high heat until tomatoes soften and sauce thickens, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Taste and adjust seasonings before serving. Garnish with remaining parsley before serving.

*If you don’t have shallots, just cut up a large onion into chunky pieces.

Created for Quest by Chris at:

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