NEW YORK TIMES CHICKEN WITH SHALLOTS
INGREDIENTS
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1/4 cup unsalted butter
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6 chicken thighs
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Fine sea salt and pepper
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3 strips extra thick bacon
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15 whole shallots, peeled and ends cut off
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2 cups white wine
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2 tablespoons Dijon mustard
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2 teaspoons dried tarragon (or 2 springs fresh)
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2 tablespoons flour
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2 cups cherry tomatoes, halved
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1/4 cup chives, cut into 3-4 inch lengths
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2 lemons, cut into wedges
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Pasta or rice for serving
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