Try this Chicken shallots recipe, or contribute your own.
Suggest a better descriptionRinse 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, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
Add the cherry tomatoes to the pot, stir lightly to combine and serve immediatel
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Serving Size: 1 (1260g) | ||
Recipe Makes: 1 | ||
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Calories: 2049 | ||
Calories from Fat: 1257 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.7g | 186 % | |
Saturated Fat 47.8g | 239 % | |
Monounsaturated Fat 55.9g | ||
Polyunsanturated Fat 26.9g | ||
Cholesterol 692.7mg | 213 % | |
Sodium 4566.4mg | 157 % | |
Potassium 2362.3mg | 62 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 32.9g | ||
Protein 134.8g | 193 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2049
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