(from smittenkitchen.com)Another new favorite! I'm of the opinion that just about anything with shallots is pretty much a winner, and this recipe holds true to that. The flavor is sweet and tangy. It's pretty simple, provides a nice full meal, and is a nice change of pace (at least for us). Here's all it takes:
3 pounds chicken drumsticks (or about 5 drumsticks), with skin and bones
1 tbsp olive oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup heavy cream
2 tablespoons smooth Dijon mustard
1 tablespoon finely chopped chives
Preheat oven to 450F. Season chicken generously with salt and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet (I actually used a dutch oven) over medium-high heat until it shimmers. Brown chicken, skin side down first and turning once, about 5 minutes.
Roast chicken in its pan in the oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter, then add shallots, wine, and broth to pan juices the skillet/dutch oven and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. Whisk in mustard, chives, and salt and pepper to taste. Serve chicken with sauce over rice.
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