Rustic Shallot Chicken

Shallot chicken pasta with rice

This is a one-pot dish that’s delicious and the leftovers are great too!


  • 4 chicken breasts, trimmed and cut into two pieces
  • 2 tablespoons all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 tablespoons unsalted butter
  • 12 to 15 whole medium shallots, peeled
  • 2 cups white wine
  • 2 tablespoons Dijon mustard
  • 2 cups cherry  or grape tomatoes, halved
  • Basil chiffonade


  1. Pat the chicken dry with paper towels. Sprinkle the flour, salt, and pepper over the chicken.
  2. Melt the butter in a large, heavy-bottomed pot over medium-high heat. When the butter foams, cook the chicken, Set aside.
  3. Add the whole shallots to the pot and sauté them until begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, and then add the mustard. Add the chicken back to the pot, cover, turn the heat to low, and simmer for 30 minutes.
  4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  5. Then add the tomatoes to the pot, stir lightly to combine and serve immediately


This is based on a recipe from The New York Times Cooking. The original recipe calls for chicken thighs and we’ve made it that way as well, but we typically prefer to use boneless chicken breasts.

Keywords: one-pot meals

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