Oooh, sounds fancy-pants, huh? Well, it is, actually. I’d serve this right up to guests in my house any day of the week. In reality, it was just me and the hubs chowing on it, but THAT SAUCE! The sauce with the shallots, dijon, tarragon, and the luscious cherry tomatoes that are cooked until just bursting is way up there on the yum-meter. I served this over pappardelle noodles, but it would go equally well with roasted or smashed potatoes, rice, etc.
I riffed this from a recipe I found on New York Times Cooking. They’ve been giving me quite a few ideas lately about what to cook, with their handy “What to Cook This Week” email subscription. (Which is free.) I get a lot of spammy email, but that is one email I always click on to see what inspires my tastebuds. I usually read the “most helpful” rated comments and adapt the recipe based on people’s changes who actually made the recipe, as the NYTC recipes are not always golden. OK enough of that endorsement (which I was not paid for, lol).
Chicken with Shallot Dijon Sauce
1 pound chicken, fileted to equal-ish sizes
Salt and pepper, to taste
2 tablespoons flour
2 tablespoons unsalted butter
1 1/2 cups shallots, (6 ounces) sliced thick length-wise
1/2 cup white wine
1/2 cup homemade or good-quality chicken broth
1 tablespoon stone-ground Dijon mustard
1/2 teaspoon dried tarragon (2 sprigs fresh if you have it)
1 cup cherry tomatoes, sliced in half
Season the chicken with salt and pepper, then dredge the chicken through the flour, patting down to lightly coat. Melt the butter in a large skillet over medium-high heat until it starts foaming, then cook the chicken pieces on both sides for several minutes until browned. Remove and set aside.
In same pan, reduce heat a little and add the shallots and cook until they start to soften and caramelize, about 10 minutes. Pour in the wine and chicken broth and deglaze the pan with a large spoon. Stir in the Dijon mustard and tarragon, add back in the chicken, then cover the skillet and simmer for about 15-20 minutes, reducing heat more if necessary.
Remove the lid, then nestle in the cherry tomatoes around the chicken. Simmer until tomatoes start to wilt and burst and the sauce thickens, about 10-15 minutes more. Stir lightly to combine, then serve.
p.s. Go Pats! 😉
Ooo, ooo, ooo, am I going to make this! I don’t lake shallots, though – not sure why. Got a thought on a substitute?
LikeLiked by 2 people
Hi Noelle, thank you! Yes, you can sub in some red onion and a few cloves of garlic. That would be just as tasty too!
LikeLike
Oh wow! High on the yum-meter? Horsefeathers! It’s off the charts. Just the title had my mouth watering. Then the picture… Kathryn, I’m having another Homer Simpson drool moment. You are a kitchen wizard. Hugs on the wing!
LikeLiked by 2 people
Your comments are such a delight to read Teagan! Thank you my friend, hugs back!
LikeLiked by 1 person
Yum! Go Pats!
LikeLiked by 2 people
YUM!
LikeLiked by 2 people
Thanks Josette!
LikeLike
Sounds fabulous!
LikeLiked by 2 people
Thank you Mary, it sure was!
LikeLike
I have been really enjoying that New York Times column also. This chicken dish looks great and would make a good dinner on a work day.
LikeLiked by 2 people
Good any day in my book! Thank you Bernadette!
LikeLiked by 1 person
Speaking of books, have you ever considered!
LikeLiked by 1 person
Only in the back of my mind, Bernadette!
LikeLike
That looks so good, Kathryn. I never think to put dijon is sauces and the light taste is so yummy. I love the popped cherry tomatoes too. I’m going to give this a try. And my husband thanks you in advance. 🙂
LikeLiked by 1 person
And go Pats!
LikeLiked by 1 person
Woo hoo, yes ma’am!!
LikeLiked by 1 person
Why thank you, and thank your husband in advance of his tasting it! 😀
LikeLiked by 1 person
That looks great and I’d go for mashed potatoes, or even celeriac. I’m very keen on this type of one pot dish – it’s where all great meals came from when there was only a fire to cook on.
LikeLiked by 1 person
I agree Mad Dog, thank you! And not just for the one fire, but for clean-up, lol. 🙂
LikeLike
Indeed!
LikeLiked by 1 person
I get the same emails from NYTC – it’s nice when you’re looking for something new to cook. I love sauces and this chicken dish sure looks good!
LikeLiked by 1 person
Thanks Judi, I’ve been enjoying them quite a lot!
LikeLike
I love shallots, and the combination of Dijon mustard and tarragon sounds so good. Definitely yummy! Plus, it looks beautiful. 🙂
LikeLiked by 2 people
Thanks so much Tonya! It does make a nice presentation for a one pot meal, doesn’t it?
LikeLiked by 1 person
It certainly does! 😊
LikeLiked by 1 person
Tasty looking dish! Love the use of shallots. They have such a nice subtle onion flavor.
LikeLiked by 1 person
Thank you Ronit! I totally agree. 🙂
LikeLiked by 1 person
Yummm this looks fancy and delicious! I will make it! Xxx
LikeLiked by 2 people
Woohoo, thanks so much Lynn! xoxo
LikeLiked by 1 person
This looks yummy
LikeLiked by 1 person
xoxo!
LikeLiked by 1 person
Looks tasty, Kathryn Grace. P.P.S. Sorry to report, but I’m rooting for the Eagles today …
LikeLiked by 2 people
And your Eagles won! Actually I’m happy for them since they never won that trophy. 🙂
LikeLike
First one for them, and it was a great game, Kathryn Grace!
LikeLiked by 1 person
Great images. Looks delicious.
LikeLiked by 2 people
Thank you Darryl!
LikeLiked by 1 person
Looks great. Indeed, the red is reminiscent of Pats’ colors. Though, alas, they didn’t win. Sob
LikeLiked by 2 people
True, but they have 5 Lombardi trophies, I suppose the Eagles are happy to finally have one. 🙂
LikeLike
I do a mustard tarragon sauce but never thought of adding tomatoes…your chicken looks wonderful.
LikeLiked by 1 person
Thank you so much Karen!
LikeLiked by 1 person
Dijon sauce. You got me with Dijon sauce. Mmmmmm….
LikeLiked by 2 people
Thank you Conor, it’s luscious. Luscious, I like that word.
LikeLiked by 1 person
An excellent word.
LikeLiked by 1 person
You just have a way to pull me in with your photos, but this recipe made it actually into my cook list! Thank you.
LikeLiked by 2 people
I’m honored Cecilia, thank you so very much!
LikeLike
lol, go pats!! This looks mouthwatering! I love the NYT emails, too. You picked a winner with this!
LikeLiked by 2 people
Unlike the Super Bowl, lol! But that’s OK, the Eagles played a well-won game. 🙂
LikeLiked by 1 person
🙂
LikeLiked by 1 person
I love hearty and healthy dishes like this. Looks delicious!
LikeLiked by 2 people
Thank you so very much Antonia!
LikeLiked by 1 person
Looks like I’d better order some tarragon seeds for my garden this summer. I’m going to need to make this more than once!
LikeLiked by 2 people
Great idea! I grow tarragon every year. Some years I get lucky and it survives the winter. 🙂
LikeLiked by 1 person