Modified from a NY Times recipe, very tasty! I serve it with good bread and a big lettuce salad. Rice or egg noodles would not be out of place, either. 4 chicken thighs (not boned or skinned) 8-12 shallots, depending on size 1 TB butter 1 c dry white wine 2 springs tarragon or 1 tsp dried 1 c cherry or grape tomatoes, halved 1 TB Dijon or other good mustard Salt and pepper In a heavy Dutch oven, brown the chicken (well-dried with paper towels) in a little oil on both sides. Set aside. Remove most of the rendered fat from the pan and discard; add 1 TB butter. Cook the shallots over medium heat until browned and starting to soften. Add the wine, tarragon, and mustard, stir to combine. Return the chicken to the pot. Cover and simmer for ~30 minutes. Remove cover and simmer for a while more to reduce the sauce, perhaps 15 min. Stir in the tomatoes and S&P to taste. Simmer another minute then serve.