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- Pat the chicken thighs very dry with kitchen paper. Sprinkle them with the flour and some salt and pepper.
- Melt the butter in a large, heavy-bottomed pan over a medium-high heat. When the butter foams, cook the chicken thighs until well browned and crisp on all sides, in batches if necessary to avoid over-crowding the pan. Remove and set aside. Remove all but one tablespoon of fat from the pan.
- Add the shallots to the pan and cook them in the chicken fat over a medium-low heat for 10-12 minutes until they begin to soften and caramelise.
- Add the wine and allow to bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
- Add chicken stock, mustard and tarragon. Return the chicken thighs to the pot and cover. Simmer over a low heat for 20 minutes, then remove the lid. Simmer for another 10 minutes or until the sauce has thickened and the chicken is cooked throughout and the juices run clear.
- Add the cherry tomatoes to the pot, stir to combine and serve immediately with mash or crusty bread.
Per serving: 557kcals, 23.9g fat (9.3g saturated), 15.7g carbs, 4.1g sugars, 61g protein, 2.2g fibre, 0.604g sodium
MAKE IT YOURS:
Use rapeseed oil instead of butter to make this dairy-free. For a coeliac-friendly version, use cornflour instead of plain flour and ensure the stock you buy is gluten-free.
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