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.

　　

Ingredients

serves 4

　　1/4 cup all-purpose flour

　　8 bone-in, skinless chicken thighs (3 pounds)

　　Coarse salt and freshly ground pepper

　　2 tablespoons olive oil

　　1 pound small shallots (about 12), peeled and halved

　　5 garlic cloves, halved lengthwise

　　1/2 cup dry white wine

　　3 tablespoons Dijon mustard

　　1 1/2 cups water

　　1 pint cherry tomatoes, halved

　　Fresh tarragon leaves, for garnish (optional)

　　

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.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.