Mustard-Tarragon Chicken With Shallots

Greater than the sum of its parts!  Makes the house smell amazing, so it’s great for enjoying with guests.

Mustard-Tarragon Chicken With Shallots
Serves 2
302 calories, 33.4g protein, 12.7g fat, 7.6g net carbs

2 tablespoons unsalted butter or extra virgin olive oil
6-7 whole medium shallots, peeled (if large, cut in half lengthwise)
(1/2 pound quartered mushrooms can be added here)
6 garlic cloves, whole
4 boneless, skinless, chicken thighs
1 teaspoon sea salt
1-1/2 teaspoons black pepper
1 tablespoon Dijon mustard
1/2 cup chicken stock
1/4 cup white wine
1 tarragon sprig/stem, chopped, with stems (or use 1/2 tsp. dried thyme)
10 ounces cherry/grape tomatoes
2 tablespoons lemon zest

Preheat oven to 400F. Sauté shallots and garlic cloves (and mushrooms, if using) in butter or olive oil in an oven-proof pan (I use an enameled Dutch oven) over medium-low heat until soft, about 20-40 minutes, depending on size of shallots.

Nestle the chicken thighs over shallots. Sprinkle with salt and pepper.

Whisk mustard with chicken stock and white wine. Pour mixture over thighs, tilting pan to distribute sauce. Tuck in whole grape tomatoes. Tear the tarragon and strew over the chicken and tomatoes.

Bake 30 minutes, remove from oven, baste chicken with pan juices.

Bake 30-40 minutes more, until chicken has internal temp of 165 degrees, then turn the broiler on to crisp chicken.

Serve in big wide deep bowls. Sprinkle lemon zest on each serving. Wilted spinach and mashed cauliflower make nice side dishes, as do low carb cheddar biscuits.

To Reheat Chicken in the Oven

Step 1: Preheat the oven. Set the oven to 400 degrees and remove the chicken from the fridge. While you wait for the oven to come to temperature, take the chill off your bird by letting it rest at room temperature on the counter.

Step 2: Add moisture. Once the oven has finished preheating, transfer the chicken—skin side up—to a baking dish, with the leeks and tomatoes on the bottom. Then cover the pan tightly with a double layer of foil. The steam created by the water will help ensure the meat stays moist.

Step 3: Reheat. Put the chicken in the oven and leave it there until it reaches an internal temperature of 165 degrees, about an hour. When the chicken has warmed through, crisp the skin by placing it under the broiler for a couple of minutes.