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In Good Taste: Braised Chicken with Shallots

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You have to give it to Martha for putting together yet another cookbook that is not only brimming with fantastic recipes, but is also user-friendly and super convenient. Everyday Food: Fresh Flavor Fast (out earlier this year) is the sequel to the bestselling Great Food Fast, offering 250 new recipes in a clean, colorful format that makes cooking a less intimidating endeavor. Every recipe is accompanied by a photo (great for us visual learners) and focuses on using fresh, natural ingredients that can be reused for another dish in the same week. The Braised Chicken with Shallots on page 165 is a delicious take on cold-weather comfort food and makes for a gorgeous, rustic presentation.

1. Braised Chicken with Shallots from page 165 of Everyday Food: Fresh Flavor Fast | 2. Martha Stewart's Everyday Food: Fresh Flavor Fast, $24.99

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Braised Chicken with Shallots

Page 165 of Martha Stewart’s Everyday Food: Fresh Flavor Fast

Ingredients:

¼ cup all-purpose flour

8 bone-in, skinless chicken thighs (3 pounds)

coarse salt and freshly ground pepper

2 tablespoons olive oil1 pound small shallots (about 12), peeled and halved

5 garlic cloves, halved lengthwise

½ cup dry white wine

3 tablespoons Dijon mustard

1½ cups water

1 pint cherry tomatoes, halved

Fresh tarragon leaves, for garnish (optional)

Directions:

1. Place flour in a shallow bowl. Pat chicken dry with paper towels. Season on both sides with salt and pepper; dredge in flour, turning to coat and shaking off excess.

2. In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Transfer to a plate.

3. Add shallots and garlic to pot; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in mustard and the water; bring to a boil. Return chicken, bone side down, to pot. 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. Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.

4. Add tomatoes to pot; season with salt and pepper. Cook over high heat until tomatoes soften and sauce thickens, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.

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