Instructions

4 Chicken thighs
1 tbsp flour
1 tsp salt
1 tsp pepper
1 tbsp butter
6 shallots, chopped
1 cup white wine
1 tbsp dijon mustard
2 sprigs tarragon
1 cup cherry tomatoes, halved.

Ingredients

1) Coat 4 Chicken thighs with 1 tbsp flour, 1 tsp salt, and 1 tsp pepper.

2) In cast iron skillet, brown the chicken in 1 tbsp butter until crisp on all sides (doesn’t need to be fully cooked). Set aside.

3) Add 6 chopped shallots to the same pan and sauté until soft (10 min). Add 1 cup white wine, 1 tbsp dijon mustard, and 2 sprigs tarragon. Add chicken thighs, cover pan and simmer for 30 min.

4) Remove lid and simmer for additional 15-20 min so sauce thickens. Add 1 cup halved cherry tomatoes and serve.