shalloty tarragon chicken thighs
this is one of my favorite weekday chicken dishes to make – and both kids even love it! i’ve been making it for years now and what i love about this recipe is how it seems like a fancy french dinner, but it’s actually very few steps and very few ingredients and totally easy enough to do while you sip some wine and make your sides.
while we love chicken thighs, but you could obviously make this with any chicken cut of your choice!
i also said 5 shallots, but honestly the shallots are my favorite part and i could always eat more of them. try this recipe and you’ll see it’s very low key and adaptable!
shalloty tarragon chicken thighs
Ingredients
- 4-6 bone-in skin-on chicken thighs
- 1/2 cup butter
- 5 shallots, peeled
- 1/4 cup dry white wine
- 1 tb dijon mustard
- 2 tbsp fresh tarrgon, chopped
- 3 sprigs fresh thyme
Instructions
- season your chicken thighs on both sides with salt and pepper while you heat a large skillet over medium heat
- melt your butter and then brown chicken thighs on both sides until a meat thermometer reads 160℉
- remove the chicken thighs from heat and rest on a plate, while you add the peeled shallots to the pan. cook for about 10 minutes until they're softened and carmelized.
- deglaze the pan with your wine and add the fresh herbs along with the dijon.
- whisk together and if you need to thin out the sauce a little, use starchy water (if you're making a starch on the side) or if you don't have any and need to thin it out – you can mix a little water and flour or cornstarch.
- add the chicken thighs back to the pan and cook on low heat for another 5-10 minutes.
this is such a cozy fall or winter dinner, i hope you love it as much as we do!
Thank you for sharing. <3 Feeling extra sentimental today–I appreciate you Molly and love everything you share with the world! Happy, happy holidays to you and your beautiful and hilarious family. You guys always bring a smile to my face.
Love,
Kim, aka stranger on the internet, aka internet auntie 😉