Rishia Zimmern’s Chicken With Shallots
- 8 bone-in, skin-on chicken thighs
- 2 tbsps all-purpose flour
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsps unsalted butter
- 14 whole medium shallots, peeled
- 2 cups white wine
- 2 tbsps Dijon mustard
- 2 tarragon sprigs
- 2 cups cherry tomatoes, halved
Pairing Notes: The sauce in this dish is so rich and flavorful that we thought about pairing it with Pinot but loved the contrast of the bright acidity in the Rosé.
Chef's Tip: Definitely have bread, mashed potatoes or rice on the side for the extra sauce. We add the cherry tomatoes in at step 4 so they cook down a little bit.
Recipe courtesy of Sam Sifton (via Rishia Zimmern) and the New York Times. Photo courtesy of Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Carla Gonzalez-Hart. https://cooking.nytimes.com/recipes/