Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he's not working, which is not often. His wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms. ” We've been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.
This article appeared first (in English) on https://cooking.nytimes.com/recipes/1016135-rishia-zimmerns-chicken-with-shallots