Braised Chicken with Shallots

• 1/4 cup all-purpose flour
• 8 bone-in, skinless chicken thighs (3 pounds)
• Coarse salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 pound small shallots (about 12), peeled and halved
• 5 garlic cloves, halved lengthwise
• 1/2 cup dry white wine
• 3 tablespoons Dijon mustard
• 1 1/2 cups water
• 1 pint cherry tomatoes, halved
• Fresh tarragon leaves, for garnish (optional)

1. Place flour in a shallow bowl.
2. Pat chicken dry with paper towels.
3. Season on both sides with salt and pepper; dredge in flour, turning to coat and shaking off excess.
4. In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, heat oil over medium-high.
5. Cook chicken until browned, 3 to 4 minutes per side.
6. Transfer to a plate.
7. Add shallots and garlic to pot; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes.
8. Add wine; cook until evaporated, 3 to 5 minutes.
9. Stir in mustard and the water; bring to a boil.
10. Return chicken, bone side down, to pot.
11. 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.
12. Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.
13. Add tomatoes to pot; season with salt and pepper.
14. Cook over high heat until tomatoes soften and sauce thickens, 6 to 8 minutes.
15. Reduce heat to medium-low, and return chicken to pot; cook until heated through.
16. Serve, garnished with tarragon, if desired.
17. To make ahead, let cool completely, then refrigerate in a covered dish up to 2 days.
18. To serve, reheat over medium-low, stirring frequently.

allpurpose, chicken, salt, olive oil, shallots, garlic, white wine, mustard, water, cherry tomatoes, tarragon

Taken from www.epicurious.com/recipes/food/views/braised-chicken-with-shallots-387953 (may not work)