Whole Foods had chicken on sale one day and I wanted to make up a fancy meal for me and my man and remembered I pinned a recipe for Chicken with Shallots. As per usual, when I went to make it, the link was closed to me. I kind of remembered how to make it and decided to improvise with what I could find. The grocery store literally had one shallot, no tarragon and I hadn't had mushrooms in awhile, so a recipe was born.
Y'all. This was so fancy and not hard and was ready in just under an hour. If that is too much for your weeknight, save this for a Sunday and impress your loved ones. It tastes like it cooked all day thanks to the flour, stock and tomatoes. I was a good girl and served this over mashed cauliflower but it would be excellent over rice or mashed potatoes! If this isn't stick to your ribs comfort food, I don't know what is! Full recipe to follow the montage. Linking up with Meal Plan Monday
 |
| Hello Chicken! |
 |
| The cast, lovely and simple. |
 |
| Flour and season up your chicken. |
 |
| Saute up those aromatics, and look at all those brown bits! |
 |
| Looks pretty good, but I think we can make this better! |
 |
| Look at the color, you can just imagine the flavor! |
 |
| Pin it and make it! |
1.5 pounds bone in chicken (I used leg quarters)
2 tablespoons flour
About 1 tablespoon each kosher salt and ground black pepper
2 tablespoons unsalted butter, divided
1 medium onion, sliced into half moons
4 cloves garlic, minced
1 medium shallot peeled
1 pack baby white mushrooms, cleaned and cut in half
1 cup white wine
1 1/2 cups chicken broth
2 tablespoons Dijon mustard
2 sprigs basil, cut into ribbons
2 cups cherry tomatoes cut in half.
Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper. Melt 1 tbsp. of the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside. Add the shallot, onion, mushrooms and rest of butter to the pot and sauté them in until they begin to soften and caramelize, approximately 10 minutes. Add the garlic and stir. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and basil, then the chicken thighs. Cover with broth. Cover the pot, turn the heat to low and simmer for 30 minutes. Remove the lid, add the tomatoes and allow the sauce to reduce and thicken, 15 to 20 minutes. Serve with rice, mashed potatoes or anything else you like to sop up gravy!
Happy Cooking!
Missy
No comments
Post a Comment