Braised Chicken with Shallots

My daughter is the queen of braised/stewed meat.  She could never be a vegetarian - like, ever (channeling my best Taylor Swift voice). This happens to be one of her favorite chicken recipes.  It's adapted just slightly from Martha Stewart's Braised Chicken and Shallots. Ok, let's be real - it's pretty much the same recipe except for the flour and the lack of bones.  I love to use Nature's Rancher boneless chicken thighs, which I buy at Whole Foods.

This recipe is really quite simple.  You first dip the chicken in gluten-free flour (see below for my favorite mix) and brown in a dutch oven.  This makes some tasty crispies that will come out in the sauce.:

Once the chicken is browned, remove it from the pan and add the shallots and garlic. (Note, this recipe contains a LOT of shallots). Once those are starting to brown, add the wine, scraping the yummy brown bits off of the bottom. 

After the wine is evaporated, add the water (I like chicken broth - who wants watered-down chicken?) and mustard and then finally the chicken back into the pot.  Cover and simmer for 20 minutes. 

After simmering for 20 minutes, add the cherry tomatoes and cook for another 8-10 minutes. I was very impressed with the way the gluten-free flour still thickened the sauce just as well as all-purpose flour.:

The dish is always a big hit with everyone.  While it's not quick to fix, it is very easy.  The task that takes a bit of time is peeling a pound of shallots.  Once the prep work is done, the dish takes a little under an hour to prepare.  During a majority of that time, you are free to prepare any side dishes.  I hope you give this comfort food a try.  You'll be glad you did!

Shared on: Allergy-free Friday, Slightly Indulgent Tuesday, Allergy-Free Wednesday

Recipe: (source: Martha Stewart Everyday Food)

Braised Chicken with Shallots

(serves 4)

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• Coarse salt and ground pepper
• 1/4 c gluten-free flour (6:2:1, Superfine brown rice flour, potato starch, tapioca flour)
• 2 tablespoons olive oil
• 1 pound small shallots (about 12), peeled and halved
• 5 garlic cloves, peeled and halved
• 1/2 cup dry white wine
• 3 tablespoons Dijon mustard
• 1 pint cherry tomatoes, halved
• Fresh tarragon leaves, for garnish (optional)

Directions:

1. Season chicken with salt and pepper; coat with GF flour, shaking off excess.
2. In a Dutch oven or 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.
3. Add shallots and garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in mustard and 1 1/2 cups water; bring to a boil.
4. Return chicken to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, about 20 minutes. Transfer chicken to a plate; loosely tent with aluminum foil to keep warm. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. 
5. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.

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