I found this recipe in the New York Times Magazine (March 23, 2014).  It was published by Rishia Zimmerman–she adapted it from an old Martha Stewart recipe.  I used a 15-inch cast iron skillet made by Lodge.  If you don’t have one, you should think about adding one to your kitchen arsenal.  The Lodge was relatively inexpensive ($54).  Make sure you season if before you use it for the first time; and always rub the inside with olive oil before you put it away.  This skillet is a real work horse.

Ingredients:  8 chicken thighs, with skin on; 2 Tbls. flour; 1 Tbls. kosher salt; 1 Tbls. freshly ground black pepper; 2 Tbls. unsalted butter; 12-15 whole shallots, peeled; 2 cups white wine (I used Chardonnay.); 2 Tbls. Dijon mustard; 2 springs tarragon; 2 cups cherry tomatoes, cut in half.

Sprinkle chicken thighs with flour, salt and pepper all over.  Melt the butter in the skillet over medium-high heat.  When the butter foams, cook the chicken in batches if necessary, until well browned and crisp on all sides.  Set aside.  Add the shallots to the pot and sauté in the butter and the chicken fat until they begin to soften and caramelize, approximately 10-12 minutes.  Add the wine to deglaze the pot, stir with a large spoon,  then add the mustard and tarragon, then the chicken thighs.  *Cover the pan, turn the heat to low and simmer for 30 minutes.  Remove the lid and allow the sauce to reduce and thicken, about 10-15 minutes more.  Add the cherry tomatoes to the pan, stir lightly to combine. Serve immediately.

*The 15-inch cast iron skillet does not come with a cover — I used a large rimmed cookie sheet to cover the pan.  It worked great.

This masterpiece needs only chunks of crusty bread on the side — and, of course, the rest of the white wine!  Bon Appetite!