Rishia Zimmern’s Chicken with Shallots

Steps

1. Brine the thighs in a solution of 4 cups water and 3 tablespoons salt for at least 30 minutes.
2. Pat the chicken dry and sprinkle both sides with the pepper and flour.
3. Add enough oil and butter to cover the bottom of a heavy-bottomed pot or skillet and set over medium-high heat.
4. When the butter foams, cook the chicken (~6 minutes per side), in batches if necessary, until well browned and crispy. Reserve for later. Do not rinse the pot. If the skin side is stubbornly sticky, use a fish spatula to gently release the thigh from the pan.
5. Add the shallots (whole) and sauté them in the remaining liquid until they begin to soften and caramelize (~10-12 mins).
6. Deglaze the pot with the wine, scraping up all the fond, then stir in the mustard and tarragon.
7. Nestle the thighs, skin side up, into the liquid so that they are mostly covered. Try to keep the skins above the liquid, to retain a semblance of crispiness. Cover the pot, reduce the heat to low, and simmer for 30 minutes.
8. Remove the lid, transfer the chicken somewhere using tongs, and continue cooking until the sauce has reduced and thickened (~15-20 mins).
9. Add the cherry tomatoes to the pot, stir lightly to combine, and serve immediately, or let the tomatoes stew a bit as desired.
10. Add some jasmine rice to a bowl, and add a thigh or two. Ladle the sauce with plenty of shallots and tomatoes over top and serve.