Chicken with Shallots and Tarragon

I am here to tell you that if you like chicken then you really do need to make this. My DH sends me ideas for meals all the time and truth be told I often ignore what he sends. However, the other day he sent me something that piqued my interest: what chefs cook at home. This recipe has been tweaked by moi because basically I always have to change a recipe due to what I have on hand or what I like. This recipe is a keeper. I strayed quite a bit from the one that appeared in the NYT but hey,  that's why I have a food blog :-)

You will need:

2 bone in chicken thighs
2 wings
2 chicken legs
some flour
salt and pepper
2 cups white wine
2 T butter
5 large shallots, sliced
2 t dried tarragon
2 cups cherry tomatoes

Flour the chicken, salt and pepper. Brown the chicken on both sides well in large skillet. Remove chicken and brown shallots, add the wine, tarragon, some more salt and pepper and stir well. Add the chicken back in and bring to a simmer, cover and cook for 30 minutes. Take lid off and add the cherry tomatoes and cook for another 20 minutes as sauce thickens.

Serve over some sort of grain and with bread cause this sauce is GOOD.