Thighs are the best cut for braising, as they become very tender when simmered for a long period. This dish is even better the next day, once the flavors have had a chance to meld.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place flour in a shallow bowl. Pat chicken dry with paper towels. Season on both sides with salt and pepper; dredge in flour, turning to coat and shaking off excess.
Step 2
In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Transfer to a plate.
Step 3
Add shallots and garlic to pot; 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 the water; bring to a boil. Return chicken, bone side down, to pot. Reduce heat to a simmer; cover, and cook until chicken is tender and cooked through (juices should run clear when pierced), 30 to 35 minutes. Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.
Step 4
Add tomatoes to pot; season with salt and pepper. Cook over high heat until tomatoes soften and sauce thickens, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.
Making Ahead
Step 5
To make ahead, let cool completely, then refrigerate in a covered dish up to 2 days. To serve, reheat over medium-low, stirring frequently.
