To me, this is total comfort food. Tender chicken in a great sauce with some classically good potatoes. And boy did I need it last night! Psych clinicals are nuts (no pun intended) and its about all I can do to get through the day. So while I wish I wouldn't have had to make this myself, after I did, it was just what I needed. I guess part of it could have been that it called for white wine, and I think by now you all know that the wine I cook with is the wine I drink...thank God for that wine! :) So the chicken was really delicious, the flavor of the sauce was fantastic and the skin (whoooops I know it was supposed to be skinless) was absolutely awesome. I also love shallots and when they are roasted like this they are so sweet and delicious. PLUS the potatoes are so simple, which sometimes are the best recipes. I cut down on the butter A LOT, we only used about 2 T, you definitely do not need 6, but do whatever your little heart desires. Now this meal definitely needs time, this will take you about 1 hour and 15 min, so ideally I would not have made it on a night that I was so exhausted, but hey, sometimes you just gotta do what you gotta do. So...
Braised Chicken with Shallots
1/4 cup all purpose flour
8 bone in, skinless chicken thighs
2 T olive oil
1 lb small shallots, peeled and halved
5 garlic cloves, halved lengthwise
1/2 cup dry white wine
3 T dijon mustard
1 1/2 cups water
1 pint cherry tomatoes, halved
fresh tarragon leaves for garnish
Place flour in a bowl, pat chicken dry, season with S&P and dredge in the flour. In a dutch oven or heavy 5 qt pot heat oil over med-high, cook chicken until browned 3-4 min per side. Transfer to a plate.
Add shallots and garlic; cook until slightly softened and golden brown, about 5 min. Add wine; cook until evaporated; 3-5 min. Stir in mustard and water; bring to a boil.
Return chicken to the pot, reduce heat and simmer covered for about 30-35 min, until chicken is cooked through. Transfer chicken to a plate; cover loosely with foil to keep warm.
Add tomatoes, season with S&P. Cook over high heat until tomatoes soften and sauce thickens, 6-8 min. Reduce heat to med-low and return chicken to pot; cook until heated through.
6 russet potatoes, peeled
6 T unsalted butter, melted
Preheat oven to 450. Using mandolin or knife slice potatoes as thinly as possible.
Brush 10 in cast iron skillet with 1-2 T butter. Starting in center of pan, arrange potato slices overlapping slightly in a circular patter. Brush potatoes with one third of butter season with S&P. Repeat making two more layers, season each layer. (Put in baking dish if no cast iron skillet).
(If you don't have a cast iron skillet skip this next step)
Place over high heat until butter in pan sizzles (2-4 min) Transfer to oven; bake about 1 hour.
My round baking dish was shattered by my dog who decided she needed to lick it clean off the counter...SO this isn't as pretty as it should be, sorry! ALSO I obviously don't have a cast iron skillet and these still turned out great!
Logan Rating: ***