Braised Chicken with Shallots Recipe

Name: Braised Chicken with Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 8 bone-in, skinless chicken thighs (3 pounds); Coarse salt and freshly ground pepper; 2 tablespoons olive oil; 1 pound small shallots (about 12), peeled and halved; 5 garlic cloves, halved lengthwise; 1/2 cup dry white wine; 3 tablespoons Dijon mustard; 1 1/2 cups water; 1 pint cherry tomatoes, halved; Fresh tarragon leaves, for garnish (optional)

Servings: persons

1/4 cup all-purpose flour
8 bone-in, skinless chicken thighs (3 pounds)
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 pound small shallots (about 12), peeled and halved
5 garlic cloves, halved lengthwise
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups water
1 pint cherry tomatoes, halved
Fresh tarragon leaves, for garnish (optional)

1
Place flour in a shallow bowl.
2
Pat chicken dry with paper towels.
3
Season on both sides with salt and pepper; dredge in flour, turning to coat and shaking off excess.
4
In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, heat oil over medium-high.
5
Cook chicken until browned, 3 to 4 minutes per side.
6
Transfer to a plate.
7
Add shallots and garlic to pot; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes.
8
Add wine; cook until evaporated, 3 to 5 minutes.
9
Stir in mustard and the water; bring to a boil.
10
Return chicken, bone side down, to pot.
11
Reduce heat to a simmer; cover, and cook until chicken is tender and cooked through (juices should run clear when pierced), 30 to 35 minutes.
12
Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.
13
Add tomatoes to pot; season with salt and pepper.
14
Cook over high heat until tomatoes soften and sauce thickens, 6 to 8 minutes.
15
Reduce heat to medium-low, and return chicken to pot; cook until heated through.
16
Serve, garnished with tarragon, if desired.
17
To make ahead, let cool completely, then refrigerate in a covered dish up to 2 days.
18
To serve, reheat over medium-low, stirring frequently.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 8 bone-in, skinless chicken thighs (3 pounds), Coarse salt and freshly ground pepper, 2 tablespoons olive oil, and more.

Yes, Braised Chicken with Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken with Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions