chicken with shallots form Rishia Zimmern
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Chicken and Shallots Recipes

A wonderful recipe from Rishia Zimmern that was printed in the New York Times.  The chicken thighs are full of flavor and the shallots provide the acidity.  Great for entertaining sophisticated gourmands with simple but authentic tastes. 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Fowl
Cuisine: Middle East & Africa
Servings: 6 Servings
Author: Rishia Zimmern via New York Times


  • 8 bone-in chicken thighs
  • 1 tablespoon flour
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 2 tablespoon unsalted butter
  • 12 to 15 whole medium shallots peeled
  • 2 cups white wine
  • 2 tablespoon Dijon mustard
  • 2 sprigs tarragon
  • 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 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 whole shallots to the pot - (Editor's Note: Far better if you quarter shallots rather than sauté whole) - and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
  • Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  • Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.