Rishia Zimmern's Chicken with Shallots

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

8 bone-in, skin-on chicken thighs

2 tablespoons all-purpose flour

1 tablespoon kosher salt

1 tablespoon black pepper

2 tablespoons unsalted butter

12 to 15 whole medium shallots, peeled

2 cups white wine

2 tablespoons Dijon mustard

2 tarragon sprigs

2 cups cherry tomatoes, halved

Directions at cooking.nytimes.com

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