8 chicken thighs, bone-in and skin-on

2 tablespoons arrowroot flour

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

2 tablespoons grass-fed butter

10 whole shallots, peeled

2 cups white wine

2 tablespoons Dijon mustard

¼ teaspoon dried tarragon

2 cups cherry tomatoes, quartered


Use paper towels to fully dry the chicken thighs and put them on a plate. Sprinkle the flour, salt, and pepper over both sides. In a large, heavy-bottomed skillet, melt the butter over medium-high heat. Once the butter is foamy, add the chicken, 4 thighs at a time, until the skin becomes crispy and brown, for about 6 minutes on each side. Remove the chicken thighs and repeat with the remaining pieces, removing all from the pan once browned. Add the shallots to the pan and sauté for 10 minutes, stirring regularly, or until they are soft. Carefully add the wine to deglaze the pan, stirring with a large spoon. Add the mustard and tarragon and stir to combine. Add the chicken thighs back into the pan and cover, cooking over low heat for 30 minutes. After 30 minutes, remove the lid and continue cooking while the sauce thickens, for another 15 to 20 minutes. Add the cherry tomatoes and stir to combine. Divide the chicken, tomatoes, shallots, and sauce evenly between 4 containers.


Fat: 52 g

Carbs: 33 g

Protein: 41 g

Total Calories: 700 Calories


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