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A finished dish of braised chicken with tomatoes and shallots in skillet. A wooden spoon is holding up a chicken piece.
5 from 1 vote

Braised Chicken with Tomatoes and Shallots

Author: Sandra Valvassori

sandravalvassori.com

This easy recipe for Braised Chicken with Tomatoes and Shallots skips the browning step yet the chicken thighs emerge from the oven with golden brown skin, super flavorful, and fall-off-the-bone tender. The wine-infused tomato and shallot sauce is utterly delicious spooned over a side dish of rice, mashed potatoes, or noodles.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4

Ingredients

  • 8 bone-in skin-on chicken thighs, trimmed of excess skin and fat (see notes below)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter or use olive oil for dairy-free
  • 10 to 12 medium shallots, peeled and cut in half lengthwise
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms quartered (optional)
  • 1 1/2 cups dry white wine
  • 2 tablespoons Dijon mustard
  • 1/3 cup chicken broth, or use all white wine
  • 2-3 sprigs fresh thyme or tarragon
  • 2 cups cherry tomatoes, left whole or sliced in half

Instructions

  • Preheat oven to 425ºF
  • Pat the chicken pieces dry with paper towels and season on both sides with 2 teaspoons salt and 2 teaspoons black pepper. Set aside.
  • In a large skillet melt butter over medium high heat until butter foams. Stir in the shallots and cook until they are starting to soften and brown, about 5 minutes (lower heat slightly if browning too quickly). Add 1 tablespoon olive oil to the pan and stir in the mushrooms (if using); sauté until they lose their moisture, about 3-5 minutes. Season with a pinch of salt and pepper.
  • Reduce heat to medium and add the wine. Use a wooden spoon to scrape any brown bits that may have stuck to the bottom of the pan. Let this simmer for about 1 minute.
  • In a small bowl mix the mustard and chicken broth and add it to the pan. Add the thyme sprigs and stir to combine.
  • Nestle in the chicken pieces and transfer to the oven. Cook, uncovered, for 30 minutes. Remove from oven, baste the chicken and add the cherry tomatoes tucking them in around the chicken pieces.
  • Cook for an additional 15 to 20 minutes or until chicken is golden brown and cooked through, and the sauce has thickened. For extra color on the chicken, place the pan under the broiler for the last 2-3 minutes of cooking time. Watch it closely so it doesn't burn.
  • Serve immediately with crusty bread and a salad, or with any side of your choice.

Notes

    • Trim the excess chicken skin and fat: Some chicken thighs have a lot of extra skin and fat. Unless you are browning the thighs to render all the fat, you really must trim most of it off or the sauce will be excessively greasy. I find it easier to trim the fat and skin with kitchen shears as opposed to a knife. Trim the extra fat and skin that is hanging from the sides or bottom of the chicken thighs. I go really close to the meat, leaving just enough skin to cover the top of the chicken thigh. If all you have is a knife, make sure to use the sharpest one you have.
    • To store: Leftover braised chicken and sauce can be stored in the fridge, in an airtight container, for 4 to 5 days.  
    • To freeze: Store cooled leftovers in a freezer-safe container for up to 3 months. For best results, thaw in the fridge overnight before reheating.
    • To reheat: For best results, reheat chicken and sauce in a skillet on the stovetop over medium heat until heated through. If you don't have a lot of sauce, add a few splashes of chicken broth or water.