• Yield 4 to 6 servings
• Time 1 1/2 hours

By Louise Nelson, reprinted from the New York Times

Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won’t want to waste.

It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he’s not at work, which is not often. His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network:

“Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms.” We’ve been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.”

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 2 tablespoons unsalted butter
• 12 to 15 whole medium shallots, peeled
• 2 cups white wine
• 2 tablespoons Dijon mustard
• 2 tarragon sprigs
• 2 cups cherry tomatoes, halved

Preparation

1. Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
2. 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.
3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 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.
4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

TIP: Try finishing it off in the oven which makes the skin (if you kept it on) crispy instead of mushy.