One Pan Chicken With Shallots

Pat chicken thighs dry and sprinkle them with the flour, salt, and pepper.

Melt the butter and add olive oil to 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 both sides. The chicken does not need to be cooked through, just browned.

Remove the chicken onto a plate and set aside.

Add the shallots to the pan and sauté them until they are softened and caramelized, approximately 10 to 12 minutes.

Add the white wine and Dijon mustard to the pan, stirring to combine.

Return the chicken to the pan, add thyme and cherry tomatoes, and bring to a simmer.

Cover the pan and reduce the heat to medium-low, cooking until the chicken is cooked through, about 30-40 minutes.

Equipment Needed

Spice Level:

Dietary