Tarragon and Mustard Chicken with Shallots and Tomatoes

Last year I finally got a dutch oven and was so excited to use it. And then I promptly forgot I had it and stopped using it. So in a recent effort to use all the kitchen gadgets I have (I used my popsicle maker last week), here is a delicious and pretty healthy dutch oven recipe that Dave found a few months ago.


Recipe adapted from here.

Ingredients (serves 4)
8 chicken thighs
2 tablespoons flour
1 tablespoon salt
1 tablespoon pepper
2 tablespoons butter
12-15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half

1. Rinse the chicken in water and pat dry with paper towels. Mix the flour, salt, and pepper in a bowl. Dust the chicken with the mixture.


2. Melt the butter in large pot or skillet (I used my dutch oven) over medium-high heat. Add the chicken and cook until well browned and crisp on all sides. You may need to do this in batches. Once done, set chicken on a plate lined with paper towel.




3. Put the shallots in the same pot you used for the chicken and cook them in the butter and chicken fat until they soften and start to brown, which should take about 15 minutes. Add the wine and stir with a large spoon or spatula. Add the mustard and tarragon, and then put the chicken back in. Cover the pot and reduce the heat to low. Cook for 30 minutes.

mustardchicken3 mustardchicken5


4. Remove the lid, and continue cooking for 15-20 minutes. Once the sauce has reduced and thickened, add the cherry tomatoes to the pot. Then serve immediately.



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