8 bone in chicken thighs
2 tbsp flour
1 tbsp salt
1 tbsp pepper
2 tbsp unsalted butter
12 shallots, peeled
2 cups white wine
2 tbsp dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half
Trim chicken thighs of excess fat and dry. Sprinkle salt and pepper over the chicken on all sides, then toss in flour.
Melt the butter in a large cast iron skillet on medium high heat. After butter foams, add chicken in batches and brown on all sides. Remove from heat and set chicken aside on a plate.
Add the shallots to the pan and saute in the butter and chicken fat until caramalized, about 10 or so minutes. Add wine to deglaze and stir in the mustard and tarragon. Readd the chicken thighs and cover the pot. Turn the heat to low and simmer for 30 minutes. Remove the lid and allow sauce to thicken, about 20 minutes more on low.
Add the cherry tomatoes and stir to combine and serve.