17 January, 2016
Chicken With Shallots & Wine
This started as a tweet to The Times via the Twitter account of Andrew Zimmern, who eats those bugs, and snakes on tv as host of “Bizarre Foods” its on the Travel Channel .
His wife, Rishia Zimmern, took the idea from Martha Stewart, and he put this on twitter: “Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms.”
so here is my version attempt….
8 boneless chicken thighs
2 tablespoons flour
1 tablespoon Sea salt
1 tablespoon ground black pepper
3 tablespoons unsalted butter
5 to 15 whole medium shallots, peeled “your taste”
1 cup white wine
1 cup red wine
2 tablespoons Dijon mustard
1 tablespoon tarragon vinegar
2 tablespoons sour wood Honey
dash of Soy Sauce
dash of worchester sauce
Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes.
Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon vinegar, honey, soy & worcester, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 45 minutes.
Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
Stir lightly to combine and serve immediately.
I served it over