French Stewed Chicken Thighs
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Butter2 large
Shallot (finely chopped)1 tsp
Sugar1 cup
White Wine (dry)1 cup
Tarragon (chopped fresh)1 cup
Picholine (pitted)Directions:
1
Put the flour in a shallow dish and season with the thyme, salt and pepper
2
Dredge the chicken in the flour, shaking off the excess
3
Heat the EVOO in a Dutch oven over medium-high heat
4
Add the chicken and cook until browned and crisp on both sides
5
Remove to a plate
6
Melt the butter in the pot over medium heat
7
Add the mushrooms and cook until lightly browned
8
Add the shallots, carrots and sugar, and season with salt and pepper
9
Cook for a couple of minutes to soften
10
Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon
11
Stir in the tarragon, olives and tomatoes and bring to a simmer
12
Return the chicken to the pot and cook, partially covered, for 30 minutes, stirring occasionally
13
Preheat the oven to 350 degrees F
14
Slice the baguette on an angle and toast in the oven
15
Divide the chicken and sauce among plates and serve with the baguette
16
Cook's Note: The stewed chicken can be covered and refrigerated for a make-ahead meal
17
Reheat over medium heat