I love this time of year, especially when it comes to cooking something warm and cozy. Over the next two weeks I’ll be sharing my top three cozy winter recipes. Today, it’s one of my favorite go-to meals for this time of year, Braised Chicken.
This is a perfect dish to make ahead of time because it reheats beautifully. Plus, it makes your home smell incredibly good.
THE INGREDIENTS
(recipe is from Everyday Food)
8 bone-in, skinless chicken thighs (I use ones with skin on as well)
course salt and ground pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 pound small shallots (peeled and halved)
5 garlic cloves, peeled and halved
1/2 cup dry white wine (I use a full cup)
3 tablespoons Dijon mustard
1 pint cherry tomatoes, halved (I just leave mine whole)
Fresh tarragon leaves for garnish
Add your oil to the pot and place on medium high
Season the chicken with salt and pepper and dust with flour. Cook on both sides until golden brown, 3 to 4 minutes.
You may have to cook the chicken in batches so not to crowd. When all the chicken is done, set aside.
Add the shallots and garlic; cook stirring occasionally until slightly softened and golden brown, about 5 minutes. Add the wine until evaporated, 3 to 5 minutes. Stir in dijon mustard and 1 1/2 cups water; bring to a boil.
Add the chicken back in, bone side down. Turn heat down to a simmer, cover with a tight fitting lid and cook for 30 to 35 minutes or until chicken is cooked through.
Remove the chicken and add the tomatoes and season with salt and pepper. Cook on high until sauce thickens, about 8 minutes. Return chicken to pot and reheat if necessary. Garnish with tarragon, if desired, and serve.
I love to serve it with really good bread, it helps soak up all the delicious juices, however, my husband loves it served with warm mashed potatoes.
Happy Tuesday!
The Long Table 