Herbaceous Chicken Thighs with Shallots and White Wine

1. Prepare the Chicken

Pat the chicken thighs dry with a paper towel. Sprinkle them evenly with the flour, kosher salt, and black pepper.

2. Brown the Chicken

In a large, heavy-bottomed pot or skillet, melt the unsalted butter over medium heat. Place the chicken thighs in the pot, skin-side down, and cook until browned and crisp, about 5-7 minutes per side. Set the chicken aside on a plate.

3. Cook the Shallots

Add the whole, peeled shallots to the pot. Sauté them in the remaining butter and chicken fat until softened and caramelized, about 10-12 minutes.

4. Deglaze the Pot

Pour in the white wine to deglaze the pot, scraping up any browned bits with a wooden spoon. Stir in the Dijon mustard and add the tarragon sprigs.

5. Simmer the Chicken

Return the browned chicken thighs to the pot, nestling them among the shallots. Cover the pot and reduce the heat to low. Allow to simmer gently for about 30 minutes.

6. Reduce the Sauce

Remove the lid and let the sauce reduce and thicken for an additional 15-20 minutes.

7. Add Cherry Tomatoes

Add the halved cherry tomatoes to the pot and stir them in lightly. Warm through but retain their shape and freshness.