Chicken Thighs with Shallots and Tomatoes

The minute I read this recipe in a recent NY Times Magazine I knew I had to make it. It is essentially a one-pan dish, and uses some of my favorite ingredients – chicken thighs, shallots, white wine and mustard. It did not disappoint. The dish takes a bit longer than my typical, weekday dinners, so you may want to save it for the weekend. I also think it would be a wonderful dinner party dish since it looks so scrumptious and preparation is relatively hands-off once everything is in the pan. As the article suggests, serve it with a good baguette so you don’t waste a drop of the amazing sauce.