8 chicken thighs
2 tbs flour
1 tbs kosher salt
1 tbs black pepper
2 tbs unsalted butter
12 -15 whole medium shallots , peeled
2 cups white wine
2 tbs dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half
Dredge chicken in salt and shake off excess
In a black steel pan over high heat until very hot.
Add 1 tablespoon of the oil and heat until the surface is rippling but not smoking. Working in batches to avoid crowding the pan, add 4 chicken thighs, skin side down, and lower the heat slightly, to medium-high.
Weight down the thighs with a heavy plate to create an even sear across the entire surface and cook for 5 to 6 minutes, until evenly golden but not too dark in any spots.
Check after the first 1 to 2 minutes to ensure no black spots are forming and lower the heat as needed.
Place the thighs, skin side up, in a single layer in the Dutch oven and repeat two more times with the remaining oil and chicken thighs, draining the pan , reserving the oil and wiping it completely dry after each batch.
Meanwhile In a separate pan add the reserved oil heat until medium hot
Add the shallots and cook about 10-15 minutes until they soften and carmelize
Add the wine to deglaze the pot, stir with a large spoon about 10 minutes until wine reduces by half
Add mustard and tarragon
Add the shallot mixture to the dutch oven taking care that liquid rises to the edge of the crispy skin but does not cover
Cover pot, turn to low and simmer for 20 minutes
Remove lid and cook additional 20-25 minutes to let sauce thicken
If the skin has lost some crispiness, broil carefully for a few minutes
Add cherry tomatoes to pot, stir and serve
